Chicken and Bean Salad
We often like to share BBQ tips and recipes during the summer months, but sometimes all you have time for is a simple, healthy salad. This recipe is fun, flexible, and, most importantly, delicious!

Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings

  • 1 15 ounce can of cannellini beans, drained and rinsed
  • 1 orange pepper, diced
  • 1 cup of cherry tomatoes
  • 6 cups mixed baby greens
  • 1/4 cup chopped dill pickles
  • 2 stalks celery, diced
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, juiced and zested
  • 1/4 cup olive oil
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 6 sprigs thyme
  • 1 red onion, halved and sliced
  • 1/4 teaspoon red pepper flakes
  1. Combine the beans, pickles, celery, parsley and lemon zest and juice in a large bowl.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken and thyme, then scatter the red onion, orange pepper and red pepper flakes around the pan.
  4. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes.
  5. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low.
  6. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme.
  7. Add the cooked onion to the bean mixture.
  8. Thinly slice the chicken against the grain and add to the bean mixture.
  9. Add the greens and tomatoes then toss to combine.
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