Chicken White Bean Salad

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.“

Print Recipe

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

Course: Main Course, Salad

Cuisine: American

Keyword: chicken, dairy-free, gluten-free, sugar-free, wheat-free, Whole Life Challenge

Servings: 4

Calories: 270kcal

Author: planfulcook

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.“!