Best White Bean And Roasted Chicken Salad Recipes

ROASTED CHICKEN SALAD WITH CREAMY LIME DRESSING

Roasted Chicken Salad with Creamy Lime Dressing image

A delicious chicken salad served in lettuce leaves!

Provided by RecipeGirl.com (originally found in Better Homes and Gardens)

Categories Salad

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise ((can sub nonfat Greek yogurt, if eating light))
1/2 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
1 medium garlic clove, (minced)
2 teaspoons Greek, Mediterranean or Jerk seasoning
1/4 teaspoon salt
One 2.25-pound purchased whole roasted chicken
4 cups chopped fruit ((choose from pineapple, mango and/or kiwi))
2 cups peeled and chopped jicama
2 tablespoons thinly sliced green onion
Boston/Bibb lettuce leaves, (for serving)

Steps:

Put all dressing ingredients in a medium bowl and whisk together. Cover and refrigerate.
Remove the skin from the roasted chicken; discard. Remove the meat from the bones; discard the bones. Coarsely chop the chicken (you should have about 3 cups). In a very large bowl combine the chicken, fruit, jicama, and green onion. Spoon about half the dressing over the chicken salad; toss to coat well.
Line 6 individual serving plates with Bibb lettuce. Arrange some of the chicken mixture on each plate. Drizzle with some of the remaining dressing.

Nutrition Facts : ServingSize 1 serving, Calories 237 kcal, Carbohydrate 21 g, Protein 19 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 303 mg, Fiber 4 g, Sugar 12 g

WHITE BEAN & ROASTED CHICKEN SALAD RECIPE

White Bean & Roasted Chicken Salad Recipe image

Prepare this roasted chicken salad recipe in 15 minutes. This White Bean & Roasted Chicken Salad Recipe is tossed with tomatoes, basil and ranch dressing.

Provided by My Food and Family

Categories Beans

Time 15m

Yield 6 servings, 1-3/4 cups each

Number Of Ingredients 7

Ingredients

2 cups chopped cooked chicken
1 can (19 oz.) cannellini beans, rinsed
2 plum tomatoes, chopped
1/2 cup halved thin red onion slices
1/3 cup KRAFT Classic Ranch Dressing
1 pkg. (10 oz.) torn mixed salad greens
1/3 cup chopped fresh basil

Steps:

Combine first 5 ingredients.
Cover platter with salad greens; top with chicken mixture.
Sprinkle with basil.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS

Roasted Chicken Thighs with White Beans, Lemon, and Capers image

Provided by The Epicurious Test Kitchen

Categories Bean Chicken Low Fat Kid-Friendly Dinner Lemon Healthy Capers Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley

Steps:

Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.

BLACK BEAN, CORN, AND QUINOA SALAD

Black Bean, Corn, and Quinoa Salad image

This is a wonderful Southwestern style salad that is quick and easy to make.

Provided by tarnapx

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g

WARM CHICKEN AND WHITE BEAN SALAD (DIABETIC)

Warm Chicken and White Bean Salad (Diabetic) image

With the red and green and the white this is almost Christmasy looking. I love this myself and I hope that the Zaar folks will find that this is something they like just as well as I do. It quick and simple to do too.

Provided by Annacia

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed (used to flavor pan)
1 cup sliced mushrooms
1/2 lb cooked chicken breast, cubed
1 cup sliced roasted red pepper, from jar
1/2 cup sliced green onion
1 cup frozen cut green beans, thawed
1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained and rinsed
2 tablespoons red wine vinegar
2 tablespoons prepared pesto sauce
1 small romaine lettuce, torn into small pieces

Steps:

In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.

Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 47.6, Sodium 541.5, Carbohydrate 34.9, Fiber 10.4, Sugar 2.5, Protein 28.5

WHITE BEAN AND ROASTED CHICKEN SALAD

White Bean and Roasted Chicken Salad image

Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture. Great for picnics or lazy-day suppers, this salad stirs together in a flash. This a wonderful no cook dinner. Came out of Cooking Light. I always add some extra veggies.

Provided by aronsinvest

Categories Lunch/Snacks

Time 10m

Yield 5 salads, 5 serving(s)

Number Of Ingredients 12

Ingredients

2 cups coarsely chopped coarsely chopped skinless boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16 ounce) cans cannellini beans or 2 (16 ounce) cans other white beans, rinsed and drained
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced

Steps:

To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Nutrition Facts : Calories 318.1, Fat 6.2, SaturatedFat 0.9, Sodium 268.6, Carbohydrate 49.6, Fiber 12.3, Sugar 2.4, Protein 18.4