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.

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


  • 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


  • Combine all ingredients together in a medium bowl. Adjust seasonings to taste. Serve on a bed of lettuce or toasted bread of choice. Enjoy!


Thanks for the inspiration, “Run Fast. Cook Fast. Eat Slow.“!

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