Chicken And Cannellini Bean Salad Food
BLACK BEAN CHICKEN SALAD
A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges
ROASTED CHICKEN AND CANNELLINI BEAN SALAD
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
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
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
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 SALAD
A simple white bean salad by David Tanis, New York Times. He suggests using only freshly cooked beans, not canned. This is terrific with grilled chicken or fish. He also suggest several variations according to the season: Spring - asparagus/fennel/radish; summper - shaved zucchini/capers/good quality canned tuna OR roasted peppers/tomatoes/splash of red wine vinegar. To cook the beans, put them in a pot with half an onion, carrots, bay leaf, clove, fennel seeds and cover with water. Bring the pot to a boil, then reduce the heat to the barest simmer. Add a large spoonful of olive oil and a small spoonful of salt. Let the beans simmer, uncovered, for an hour or so, checking on them occasionally. Depending on their age and other variables, they may take up to 30 minutes more. When they are tender, turn off the heat and let them cool completely in their broth before refrigerating. Make the night before of in the morning.
Provided by threeovens
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
- Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
- Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
- Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
- Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.
Nutrition Facts : Calories 403.2, Fat 28, SaturatedFat 3.9, Cholesterol 3.4, Sodium 204.1, Carbohydrate 29.8, Fiber 8.5, Sugar 1.3, Protein 11.5
TUSCAN CHICKEN WITH WARM BEAN SALAD
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.
KALE AND CANNELLINI BEAN SALAD IN A JAR
Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.
Provided by France C
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
- Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
- Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
- Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 16.3 g, Cholesterol 4.4 mg, Fat 13.2 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 520.9 mg, Sugar 0.3 g
CANNELLINI BEAN SALAD
This came from my South Beach Diet newsletter, Daily Dish. It is perfect for Phase 1 dieters but of course good for anyone. This quick, easy bean salad is great cold or at room temperature, making it a good take-along dish for work or a potluck. Serve it as a side with grilled chicken or fish. You can substitute 2 or 3 tablespoons chopped fresh herbs for dried oregano or try dried basil instead if you wish.I used garbanzo beans since I didn't have cannellini and it is awesome. Enjoy!
Provided by Bay Laurel
Categories < 15 Mins
Time 10m
Yield 1 per serving, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.
Nutrition Facts : Calories 239.4, Fat 7.4, SaturatedFat 1.1, Sodium 10.2, Carbohydrate 34.3, Fiber 8.2, Sugar 4.3, Protein 11.7
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- In medium bowl, combine rosemary, salt, pepper, vinegar and mustard; mix well with wire whisk. Gradually beat in oil until well blended.
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