Best Roasted Chicken And Cannellini Bean Salad Recipes

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Cannellini Bean Salad with Roasted Peppers image

"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1 large sweet red pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

ROASTED CHICKEN AND CANNELLINI BEAN SALAD

Roasted Chicken and Cannellini Bean Salad image

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

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

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

CHICKEN AND CANNELLINI BEAN SALAD

Chicken and Cannellini Bean Salad image

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

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

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.

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

Cannellini bean, cherry tomato & red onion salad image

A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating

Provided by Good Food team

Categories Buffet, Lunch, Side dish, Supper

Time 5m

Number Of Ingredients 5

Ingredients

3 x 400g cans cannellini beans
140g cherry tomatoes , halved
1 red onion , thinly sliced
1 tbsp red wine vinegar
small bunch basil , torn

Steps:

Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium

CANNELLINI BEAN SALAD

Cannellini Bean Salad image

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

TUSCAN CHICKEN WITH WARM BEAN SALAD

Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

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

Yield Serves 4

Number Of Ingredients 9

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

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.

WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY

White Bean and Roasted Potato Salad With Rosemary image

Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.

Provided by Melissa Clark

Categories salads and dressings, appetizer, side dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups dried cannellini or Great Northern beans
1 1/2 tablespoons plus 1 teaspoon coarse kosher salt, more to taste
2 bay leaves, torn
1 garlic clove, smashed
6 tablespoons extra-virgin olive oil
1 3/4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1/4 teaspoon black pepper
8 cups hearty winter greens, kale, collard greens, cabbage or mustard greens
2 teaspoons lemon juice, more to taste
4 anchovy fillets (see note)
2 garlic cloves
2 tablespoons red wine vinegar, more to taste
Large pinch kosher salt, more to taste
1/2 cup extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon chopped rosemary
Large pinch red chile flakes

Steps:

Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams

ROASTED CHICKEN SALAD

Roasted Chicken Salad image

Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

1 cup pecan halves (about 3 ounces), broken in half lengthwise
1 whole roasted chicken (about 3 pounds), skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, strings removed and thinly sliced
8 ounces lady apples (about 4), or Fuji apples (about 2 medium), cored and sliced into bite-size pieces
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves
Coarse salt and freshly ground pepper
Sour Cream Dressing

Steps:

Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.