I was preparing dinner for one, so I wanted to make something fast, inexpensive, and delicious. A lovely olive oil and balsamic vinegar dressing fancies up this simple salad, made of pantry staples – canned chicken breast and canned cannelloni beans. This salad is fresh and light on a bed of crisp lettuce, or equally delicious on a slice of toasted bread (traditional or gluten-free ). My inspiration for this recipe was a Tuna White Bean Salad from “Run Fast. Cook Fast. Eat Slow.“
Chicken White Bean Salad
5 minutes. That's all you need to whip up this easy and inexpensive cold salad. Equally delicious scooped on a bed of lettuce or spread atop toasted bread (gluten-free or traditional). Enjoy!
Prep Time5 mins
Servings: 4
Calories: 270kcal
Ingredients
- 12.5 oz canned white meat chicken drained
- 15 oz cannellini beans rinsed and drained
- 3-4 green onions finely chopped
- 2 tbsp Kalamata olives chopped
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Combine all ingredients together in a medium bowl. Adjust seasonings to taste. Serve on a bed of lettuce or toasted bread of choice. Enjoy!
Notes
Thanks for the inspiration, “Run Fast. Cook Fast. Eat Slow.“!