Mediterranean Chicken and White Bean Salad

Last updated: November 29, 2017

Mediterranean Chicken and White Bean Salad

  • 1 cup skinless, cooked chicken (diced into 1/2-inch pieces)
  • 1 15.5-ounce can low-sodium white beans (drained and rinsed with cold water)
  • 1 cucumber (peeled and diced into 1/2-inch pieces)
  • 1/4 red or white onion (peeled and chopped into 1/2-inch pieces)
  • 2 Tbsp. vegetable oil
  • 1/4 cup lemon juice
  • 1 Tbsp. dried basil or parsley leaves
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Combine all ingredients in a large bowl and gently toss. Serve right away, or cover and refrigerate up to 2 days.

Notes: Try with tuna (2 5-ounce cans) or chopped tomatoes (1 cup). You may also substitute with Great Northern, chickpeas, cannellini or navy beans

Makes 4 servings.
Per serving: 297 calories. Fat: 11 grams. Sodium: 288 milligrams. Fiber: 8 grams. Total Carbohydrates: 31 grams. Protein: 20 grams.

Recipe adapted from fns.usda.gov. Image courtesy of Flickr.

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