Chicken Kidney Bean Salad Recipes
THREE-BEAN CHICKEN PASTA SALAD WITH GARLIC OIL
Make this garlicky chicken pasta salad a hearty meal with kidney beans, navy beans and green beans.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the garlic oil.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the chicken, kidney beans, navy beans, parsley and shallots to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CHICKEN KIDNEY BEAN SALAD
This chunky, hearty salad is very flavourful. For added heat, sprinkle on a little chili powder or tabasco sauce.
Provided by katii
Categories Chicken Thigh & Leg
Time 20m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine beans, pepper, tomato, and chicken in a bowl; toss well.
- Drizzle lime juice over mixture and sprinkle on parsley and black pepper.
- Enjoy!
Nutrition Facts : Calories 326.9, Fat 15.3, SaturatedFat 4.3, Cholesterol 79, Sodium 455.7, Carbohydrate 24.2, Fiber 7, Sugar 5.5, Protein 23.9
KIDNEY BEAN SALAD
Steps:
- Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
- In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g
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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