White Bean and Chicken Salad

White Bean and Chicken Salad
Country of Origin 
South America
Preparation Time 
About This Recipe 

This makes good use of leftover grilled chicken. It might even be a good reason to grill and extra piece of chicken just so you have an excuse to make this. Serve the salad with toasted multi-grain bread.


3 tbsp. olive oil
2 tbsp. apple cider vinegar
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
1lb. boneless, skinless chicken breast, grilled or broiled
2 cups canned white beans
2/3 cup diced red bell pepper
1/2 cup sliced fennel
1/4 cup sliced spring onions or scallions
1/4 cup slivered fresh basil
1 tsp. fennel seeds


1. In a small bowl, whisk togetehr oil, vinegar, lemon juice, and salt and black pepper to taste.

2. Dice chicken, then combine in a bowl with beans, bell pepper, fennel, and onions and toss. Add dressing, basil, fennel seeds, and salt and pepper, to taste, and toss gently.

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