Chicken And Cannellini Bean Salad Recipes
ROASTED CHICKEN AND CANNELLINI BEAN SALAD
This is a wonderfully refreshing and flavorful salad. Add some crusty bread, or fresh pita and this makes a great light meal. I adapted this from a Cooking Light recipe. The flavors are even better after the salad has sat in the refrigerator for a few hours or overnight. If you decide to make this ahead of time, do not add the fresh mint and basil until just before serving.
Provided by shimmerchk
Categories European
Time 10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare salad, place salad ingredients in a large bowl, toss gently to combine.
- To prepare dressing, combine vinegar and remaining ingredients, stirring quickly with a whisk.
- Drizzle over salad, tossing gently to coat.
Nutrition Facts : Calories 294.2, Fat 7.9, SaturatedFat 2.7, Cholesterol 11.1, Sodium 364.6, Carbohydrate 41.1, Fiber 10.4, Sugar 2.5, Protein 16.8
CHICKEN AND CANNELLINI BEAN SALAD
Make and share this Chicken and Cannellini Bean Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
- Using a whisk, blend together well.
- Gradually beat in the oil using the whisk, until well blended.
- Add all the salad ingredients; toss.
- Refrigerate for 2-3 hours or until well chilled.
- Stir right before ready to serve.
WHITE BEAN AND ROASTED CHICKEN SALAD
Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture. Great for picnics or lazy-day suppers, this salad stirs together in a flash. This a wonderful no cook dinner. Came out of Cooking Light. I always add some extra veggies.
Provided by aronsinvest
Categories Lunch/Snacks
Time 10m
Yield 5 salads, 5 serving(s)
Number Of Ingredients 12
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
CANNELLINI BEAN SALAD
A simple white bean salad by David Tanis, New York Times. He suggests using only freshly cooked beans, not canned. This is terrific with grilled chicken or fish. He also suggest several variations according to the season: Spring - asparagus/fennel/radish; summper - shaved zucchini/capers/good quality canned tuna OR roasted peppers/tomatoes/splash of red wine vinegar. To cook the beans, put them in a pot with half an onion, carrots, bay leaf, clove, fennel seeds and cover with water. Bring the pot to a boil, then reduce the heat to the barest simmer. Add a large spoonful of olive oil and a small spoonful of salt. Let the beans simmer, uncovered, for an hour or so, checking on them occasionally. Depending on their age and other variables, they may take up to 30 minutes more. When they are tender, turn off the heat and let them cool completely in their broth before refrigerating. Make the night before of in the morning.
Provided by threeovens
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
- Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
- Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
- Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
- Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.
Nutrition Facts : Calories 403.2, Fat 28, SaturatedFat 3.9, Cholesterol 3.4, Sodium 204.1, Carbohydrate 29.8, Fiber 8.5, Sugar 1.3, Protein 11.5
CANNELLINI BEAN SALAD
This came from my South Beach Diet newsletter, Daily Dish. It is perfect for Phase 1 dieters but of course good for anyone. This quick, easy bean salad is great cold or at room temperature, making it a good take-along dish for work or a potluck. Serve it as a side with grilled chicken or fish. You can substitute 2 or 3 tablespoons chopped fresh herbs for dried oregano or try dried basil instead if you wish.I used garbanzo beans since I didn't have cannellini and it is awesome. Enjoy!
Provided by Bay Laurel
Categories < 15 Mins
Time 10m
Yield 1 per serving, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.
Nutrition Facts : Calories 239.4, Fat 7.4, SaturatedFat 1.1, Sodium 10.2, Carbohydrate 34.3, Fiber 8.2, Sugar 4.3, Protein 11.7
TUSCAN CHICKEN WITH WARM BEAN SALAD
Steps:
- Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
- Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
- Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
- Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
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Steps. 1. In medium bowl, combine rosemary, salt, pepper, vinegar and mustard; mix well with wire whisk. Gradually beat in oil until well blended. 2. Add all …
From pillsbury.com
Servings 4Total Time 20 minsCategory Side DishCalories 305 per serving
From pillsbury.com
Servings 4Total Time 20 minsCategory Side DishCalories 305 per serving
- In medium bowl, combine rosemary, salt, pepper, vinegar and mustard; mix well with wire whisk. Gradually beat in oil until well blended.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #salads #beans #poultry #easy #refrigerator #picnic #chicken #meat #to-go #equipment #presentation #served-cold
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