Chicken And Cannellini Bean Salad Recipes

ROASTED CHICKEN AND CANNELLINI BEAN SALAD

This is a wonderfully refreshing and flavorful salad. Add some crusty bread, or fresh pita and this makes a great light meal. I adapted this from a Cooking Light recipe. The flavors are even better after the salad has sat in the refrigerator for a few hours or overnight. If you decide to make this ahead of time, do not add the fresh mint and basil until just before serving.

Provided by shimmerchk

Categories European

Time 10m

Yield 6 serving(s)

Number Of Ingredients 15

Roasted Chicken and Cannellini Bean Salad image

Steps:

To prepare salad, place salad ingredients in a large bowl, toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring quickly with a whisk.
Drizzle over salad, tossing gently to coat.

Nutrition Facts : Calories 294.2, Fat 7.9, SaturatedFat 2.7, Cholesterol 11.1, Sodium 364.6, Carbohydrate 41.1, Fiber 10.4, Sugar 2.5, Protein 16.8

Ingredients

2 cups coarsely chopped cooked boneless skinless chicken (I use rotisserie chicken from the grocery store often)
1 cup chopped roma tomato
1/2 cup thinly sliced red onion
1/3 cup chopped fresh basil
1/3 cup chopped of fresh mint
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
1/2 cup crumbled feta cheese, more to taste
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon all purpose Greek seasoning (like Cavendars)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced

CHICKEN AND CANNELLINI BEAN SALAD

Make and share this Chicken and Cannellini Bean Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Chicken and Cannellini Bean Salad image

Steps:

In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
Using a whisk, blend together well.
Gradually beat in the oil using the whisk, until well blended.
Add all the salad ingredients; toss.
Refrigerate for 2-3 hours or until well chilled.
Stir right before ready to serve.

Ingredients

2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
3 tablespoons white balsamic vinegar
1 -2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
2 cups cubed cooked chicken
1/3 cup diced red onion
1 medium red bell pepper, coarsely chopped
1 small zucchini, halved lengthwise and sliced
1 (15 1/4 ounce) can cannellini beans, drained and rinsed

TUSCAN CHICKEN WITH WARM BEAN SALAD

Provided by Alan Herman

Categories Bean Chicken Bake Broil Marinate Lemon Rosemary Winter Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Tuscan Chicken with Warm Bean Salad image

Steps:

Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

Ingredients

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

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