Tuscan Chicken With Warm Bean Salad Food

TUSCAN WHITE BEAN SALAD WITH ARUGULA

Tuscan White Bean Salad with Arugula image

Tuscan White Bean Salad - A meaty meatless white beans, peppery arugula, flat zucchini noodles, and radicchio salad with a zesty sun-dried tomato dressing. I call this a salad but actually it is a complete low-carb and filling meal which is also very versatile. You can pack it for a healthy lunch, serve as-is for dinner, or serve on side of grilled/roasted main course. Gluten free, vegan, and loaded with fresh crunchy vegetables.This summer Tuscan Bean Salad is my favorite for lunch or dinner when I want break from complex carbs and still want to eat filling. Creamy meaty white beans with scallions and flat zucchini noodles coated in flavorful tomato dressing does not let me feel for a second that I'm eating healthy, and meatless.So, let's make White Bean Salad today!Classic Tuscan bean salad does not have radicchio or zucchini.. This is my take on this classic white bean salad. It brings in more crunch of veggies to the table and is healthier and loaded with summer colors. I had hard time naming this recipe because you can even call it Tuscan Bean and Radicchio Salad, Tuscan Bean and Zucchini Salad, or Tuscan Bean and Arugula Salad which I decided to use after thinking for a long time.. :) Honestly, no matter what you call this... Result is a delicious and versatile meaty beans and greens salad which can work many ways - lunch, dinner or even a potluck favorite. This salad can be ALL. Just try it! Thank you for listening :)I don't want to go all nerdy but just in few lines. Arugula and radicchio are good blood purifying vegetables. Plus are also good source of iron, potassium and vitamin K. Beans are good source of vegetarian protein. And zucchini! It such a delicious zero-carb alternative to any pasta. Plus it is in season. So so sweet and flavorful...Dressing is also clean and has big punch of flavor from red wine vinegar, sun-dried tomato oil, agave, oregano, and capers...this week had tone of zucchini recipes. We started week with easy ratatouille stew loaded with zucchini, yellow squash and eggplant. Today's, bean salad is the delicious way to try something new with zucchini. In this recipe, I have marinated the zucchini noodles in sun-dried tomato caper dressing. Raw zucchini absorbs flavors very quickly so this simple step made it very flavorful. Trust me, it is not just a side on plate but a delicious crunch element.Recipe for white bean salad comes together in just 10 minutes. I decided to use canned beans which makes this salad a mix-and-go kinda salad. By all means, you can even use fresh cooked beans for this recipe.To prepare this bean salad, first of all, I prepare the sun-dried tomato dressing. This dressing is heart and soul of bean salad. It's sweet and tangy flavor with briny capers and little hint of chili flakes is my favorite. White beans and zucchini both absorb the dressing very well. So, I like to prepare this salad a day before and refrigerate overnight. As it sits in fridge, flavor gets better and better. Next day, meaty, sweet, sour beans taste amazing with peppery arugula. A complete home run.Optional, you can also add some feta cheese or goat cheese on top for extra creaminess. I, however, love enjoying a bowl as-is. Healthy, fit and scrumptious.Friends, enjoy your share of fresh greens - arugula, zucchini, scallions... while these are in season, fresh, and loaded with nutrients. This Tuscan White Bean Salad is gluten free, clean, filling, and vegan. I hope it will make to your weekend dinner table. Don't forget to save some for lunch. It tastes even better the next day.Enjoy! Have a wonderful weekend!-Savita

Provided by Savita

Time 10m

Number Of Ingredients 14

Ingredients

4 Cup Cannellini Beans, 2 of 15 ounce can, drained and rinsed
3-4 Green Onion, scallions, thin sliced
Bunch Arugula
1-2 Zucchini, thin sliced or spiralized
1 Radicchio, small chopped
1/3 Cup Sun-dried Tomatoes, packed in oil, about 8-10 pieces, rough chopped
2 Garlic, cloves, minced
3 tbsp Red Wine Vinegar
2 tbsp Olive Oil, plus 1 tsp sun-dried tomato oil for flavor
2-3 tsp Agave Syrup, adjust per taste
1 tsp Capers, rough chopped
1 tsp Oregano
Salt and Black Pepper, to taste
1/4 tsp Thyme

Steps:

To make dressing, mix all ingredients except tomatoes in a small bowl. Whisk to emulsify oil, and vinegar. Add small chopped sun-dried tomatoes. Mix in generous pinch or two of salt and black pepper. Taste and adjust.
Slice or spiralize zucchini. Add to a bowl with a tablespoon sun-dried tomato dressing. Toss well. Set aside.
In remaining dressing, add white beans (drained and rinsed). Toss well and set aside.
To serve, toss in arugula, and chopped radicchio. Garnish with more scallions and serve.

WARM TUSCAN BEAN SALAD

Warm Tuscan Bean Salad image

Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 teaspoons olive oil
1 large tomato, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

TUSCAN CHICKEN AND BEANS

Tuscan Chicken and Beans image

Picked up this recipe while visiting in the States. Its really simple, tasty and healthy too! Enjoy..

Provided by Miraklegirl

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 sprig fresh rosemary, chopped
1 lb chicken tenderloins, cut into bite size pieces
cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19 ounce) can cannellini beans (undrained)
1 cup chicken broth
2 tablespoons sun-dried tomatoes, julienned
2 tablespoons cornstarch
1/4 cup water

Steps:

Preheat large saute pan on medium high 2-3 minutes.
Spray pan with cooking spray.
Add chicken to pan; sprinkle with rosemary, salt and pepper.
Cook 2 minutes, stirring occasionally.
Add beans, broth, and tomatoes.
Stir cornstarch and water together and, stirring continuously, slowly add to pan.
Heat to a boil; then reduce heat to medium and simmer 5 minutes.

Nutrition Facts : Calories 346, Fat 2.7, SaturatedFat 0.7, Cholesterol 65.8, Sodium 456.8, Carbohydrate 38.7, Fiber 8.8, Sugar 1.3, Protein 40.9

WARM TUSCAN BEAN SALAD

Warm Tuscan Bean Salad image

Dinner ready in 30 minutes! Try this hearty bean salad that has a fresh herb flavor - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive or vegetable oil
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 cans (15 to 16 ounces each) cannellini beans, drained and 1/2 cup liquid reserved
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 cups bite-size pieces spinach leaves
1/4 cup red wine vinaigrette or Italian dressing
2 tablespoons bacon flavor bits

Steps:

Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.

Nutrition Facts : Calories 385, Carbohydrate 63 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

HEALTHY TUSCAN BEAN SALAD

Healthy Tuscan Bean Salad image

An easy to prepare salad that is perfect for a salad or side dish! We love this as an appetizer with homemade tortilla chips or pita chips. Low-fat and low-calories but super tasty!

Provided by Eileen

Categories Appetizer Salad

Time 15m

Number Of Ingredients 14

Ingredients

15 ounce can, chick peas, drained and rinsed
15 ounce can, navy beans, drained and rinsed
1 cup barley, cooked according to package directions
1 whole green pepper, seeded and finely diced
1 whole red pepper, seeded and finely diced
1 whole tomato, seeded and finely diced
1/4 cup sun dried tomatoes, chopped
2 green onions, finely diced
2 cloves garlic, minced
3 Tablespoons skinny basil pesto
3 Tablespoons canola oIl
5 Tablespoons white wine vinegar
2 Tablespoons lemon juice, fresh
salt and ground black pepper, to taste

Steps:

In a small mason jar, combine the Skinny Basil Pesto (or store made pesto), canola oil, white wine vinegar, lemon juice, salt and pepper, to taste.
Place cover on mason jar and shake well, to combine all ingredients.
Check the seasoning and adjust, if necessary. Set aside.
In a large bowl, combine the chickpeas, navy beans, cooked barley, green peppers, red peppers,diced tomato, sun dried tomatoes, and green onions. Season with ground black pepper.
Toss the bean salad with the Tuscan Dressing, recipe above.
Taste for seasoning, adjust if necessary.
Chill salad for a few hours or overnight to blend the flavors. Serve as a side dish or as an appetizer with tortilla or pita chips
Serve as a side dish or as an appetizer with tortilla or pita chips

Nutrition Facts : ServingSize 1 servings, Calories 195 kcal, Carbohydrate 27 g, Protein 7 g, Fat 6 g, Sodium 397 mg, Fiber 6 g, Sugar 2 g

TUSCAN WHITE BEAN SALAD RECIPE

Tuscan White Bean Salad Recipe image

Sometimes, all you want for dinner is bread, butter, and wine. Class that up a bit with this Tuscan White Bean Salad! Eat on top of buttered crusty bread and serve with a glass of red wine - dinner is served!

Provided by The Wanderlust Kitchen

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

2 teaspoons oil from jar of oil-packed sun-dried tomatoes*
1/4 cup chopped yellow onion
3/4 cup diced brown mushrooms
1 oil-packed sun-dried tomato (chopped)
1 tablespoon high-quality extra virgin olive oil
1 teaspoon fresh lemon juice
1 14-ounce can white beans, drained, rinsed, and patted dry
2 tablespoons finely sliced scallion (green parts only)
1/2 cup chopped fresh tomato
1 tablespoon minced fresh flat-leaf parsley
Salt and pepper

Steps:

Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Saute for 4-6 minutes, until onion is mostly translucent and mushrooms are browned. Set aside to cool.
In the bottom of a large bowl, whisk together the olive oil and lemon juice. Place the beans, scallion, fresh tomato and parsley in the bowl and toss well to coat.
Fold the cooled onion mixture into the beans. Taste and add salt and pepper as desired. Serve at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 136 kcal, Carbohydrate 16 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 84 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 5 g