Best White Bean And Roasted Chicken Salad Recipes

White Bean Caprese Salad image

Provided by Colu Henry

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

1 (14-ounce) can white beans, such as cannellini, rinsed
5 ounces cherry or grape tomatoes, halved
5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
1/4 cup loosely packed basil leaves, torn if large
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 teaspoons good-quality balsamic vinegar, plus more as needed
Flaky salt

Steps:

In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

Warm Chicken and White Bean Salad (Diabetic) image

Provided by Annacia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, crushed (used to flavor pan)
1 cup sliced mushrooms
1/2 lb cooked chicken breast, cubed
1 cup sliced roasted red pepper, from jar
1/2 cup sliced green onion
1 cup frozen cut green beans, thawed
1 (15 1/2 ounce) can cannellini or 1 (15 1/2 ounce) can navy beans, drained and rinsed
2 tablespoons red wine vinegar
2 tablespoons prepared pesto sauce
1 small romaine lettuce, torn into small pieces

Steps:

In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.

Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 47.6, Sodium 541.5, Carbohydrate 34.9, Fiber 10.4, Sugar 2.5, Protein 28.5

White Bean and Roasted Chicken Salad image

Provided by aronsinvest

Time 10m

Yield 5 salads, 5 serving(s)

Number Of Ingredients 12

2 cups coarsely chopped coarsely chopped skinless boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16 ounce) cans cannellini beans or 2 (16 ounce) cans other white beans, rinsed and drained
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced

Steps:

To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Nutrition Facts : Calories 318.1, Fat 6.2, SaturatedFat 0.9, Sodium 268.6, Carbohydrate 49.6, Fiber 12.3, Sugar 2.4, Protein 18.4

Roasted Chicken Thighs with White Beans, Lemon, and Capers image

Provided by The Epicurious Test Kitchen

Yield Serves 4

Number Of Ingredients 9

2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley

Steps:

Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.