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# Salad Recipes: Bean Chicken Salad
- URL: https://www.foodconsumer.org/bean_chicken_salad_0601110959/
- Published: 2011-06-01T22:58:00.000Z
- Updated: 2026-09-22T15:57:06.000Z
- Description: Cooked chicken and kidney or pink beans tossed with celery, parsley and green onion in a dressing of white wine vinegar, oil, lemon, garlic and tarragon, then chilled. Four to six servings at 196 calories each.
- Author: Food Consumer
- Tags: Salads Calbeans, Recipes & Dining, #vivvo-import

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