White Bean and Roasted Chicken Salad

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White Bean and Roasted Chicken Salad

Yield: 5 servings


  • 2 cups coarsely chopped skinless, boneless roasted chicken
  • 1 cup chopped tomato
  • 1/2 cup thinly sliced red onion
  • 1/3 cup sliced fresh basil
  • Two 16-ounce cans cannellini beans or other white beans, rinsed and drained


  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
  2. Prepare dressing: Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
  • Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture.
  • Nutrition Facts Per Serving (salad divided into 5 portions):
  • Calories 388, Calories From Fat (19%) 73, Total Fat 8g, Saturated Fat 1.5g, Cholesterol 47.50mg, Sodium 312mg, Potassium 1145mg, Carbohydrates 47.25g, Dietary Fiber 10.5g, Sugar 0.88g, Net Carbohydrates 37g, Protein 33g
  • Weight Watchers POINTS per serving: SmartPoints: 6, Points Plus: 9
SOURCE:  RecipeGirl.com (via Cooking Light)


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