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Salad Recipes: Bean Chicken Salad

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2          cups cooked chicken, cut into 1/2-inch cubes
2          cups cooked*, drained red kidney or pink beans or one 16-oz. can, drained
1/2       cup sliced celery
2          tablespoons each chopped parsley and green onion
2          tablespoons white wine vinegar
2          tablespoons oil
1          tablespoon lemon or lime juice
1          clove garlic, minced
1/2 -3/4 teaspoon salt
1/8       teaspoon each pepper, red pepper and tarragon

Combine chicken, beans, celery, parsley and green onion. Mix remaining ingredients well and toss with bean mixture. Cover and chill thoroughly. Makes 4 to 6 servings.

Chef’s tip: Salad is especially attractive when arranged on lettuce-lined platter with baby carrots

Nutritional Information per Serving:

Calories-196, (From Fat-37%), Protein-18g, Carbohydrate-12g, Fat-8g, Sodium-316 mg, Potassium-359 mg, Dietary Fiber-5g, Calcium-31 mg, Iron-2mg, Vitamin A-220 iu, Vitamin C-5 mg, Cholesterol-42 mg
*For best results, soak and cook dry beans by preferred method.

Source: calbeans.org/republished with permission
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