Description
Finely chopped chicken, cannellini beans, crisp vegetables, and fresh herbs tossed with a creamy lemon dressing and served with pita chips or sturdy tortilla chips.
Ingredients
For the Salad
- 12 oz cooked chicken breast, finely chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup finely diced English cucumber
- 1 cup finely diced red bell pepper
- 1 cup finely chopped cherry tomatoes
- 1/3 cup finely diced red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
For the Creamy Lemon Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- 1/2 teaspoon salt, plus more if needed
- 1/4 teaspoon black pepper
For Serving
Pita chips or sturdy tortilla chips
Instructions
1. Make the dressing.
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper until smooth.
2. Chop the ingredients.
Finely chop the cooked chicken, cucumber, bell pepper, cherry tomatoes, and red onion into pieces about 1/4 inch or slightly smaller.
3. Combine the salad.
Add the chicken, cannellini beans, cucumber, bell pepper, tomatoes, red onion, parsley, and dill to a large bowl.
4. Dress the salad.
Pour the creamy lemon dressing over the salad and toss gently until evenly coated.
5. Serve.
Taste and adjust the seasoning if needed. Serve right away with pita chips or sturdy tortilla chips.
Notes
- Chop the ingredients small enough that several pieces can fit on one chip.
- Avoid crushing the tomatoes while chopping.
- Drain and rinse the cannellini beans well to prevent excess moisture.
- For meal prep, keep the dressing separate and toss with the salad shortly before serving.
- Store dressed leftovers in an airtight container in the refrigerator for up to 2 days for the best texture.
- Freezing is not recommended.
- Nutrition information is an estimate per serving and does not include pita chips or tortilla chips.
- Prep Time: 20 minutes
- Category: Lunch
- Method: No-Cook
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 327
- Sugar: 5 g
- Sodium: 535 mg
- Fat: 11 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 8.7 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 74 mg