Grilled Chicken Breast & Bean Salad

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Servings: 6 Difficulty: Advanced
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A vibrant Mediterranean-inspired salad featuring tender grilled chicken, mixed beans, and fresh herbs.
Grilled Chicken Breast & Bean Salad recipe image
Grilled Chicken Breast & Bean Salad recipe image
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Grilled Chicken Breast & Bean Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 450

Description

This hearty Grilled Chicken Breast & Bean Salad offers a perfect balance of protein and fiber, making it an ideal choice for a satisfying weeknight dinner or a light lunch. The dish combines tender, mustard-marinated chicken with a colorful mix of kidney, garbanzo, and black-eyed peas. Fresh ingredients like ripe tomatoes, red onion, and aromatic herbs such as thyme and oregano bring brightness and depth to every bite. Finished with a simple balsamic vinaigrette, this salad is best served at room temperature, allowing the flavors to meld beautifully. It is versatile, healthy, and easy to prepare with pantry staples.

Ingredients

Directions

  1. Preheat your broiler or prepare an outdoor grill for medium-high heat.
  2. Spread well-seasoned mustard on one side of the chicken breasts.
  3. Broil or grill the chicken mustard-side down until it begins to brown, about 5-7 minutes.
  4. Turn the chicken over, spread additional mustard on the other side, and cook until the chicken is done and reaches an internal temperature of 165F (74C), about 5-7 more minutes.
  5. Let the chicken rest for a few minutes, then cut into narrow strips and place in a large serving bowl.
  6. Cook the frozen black-eyed peas according to package directions, ensuring they are tender but not mushy, typically no more than 15 minutes.
  7. Drain the cooked black-eyed peas thoroughly.
  8. Drain and rinse the canned kidney, garbanzo, and white beans thoroughly under cold water.
  9. Add the drained black-eyed peas and canned beans to the bowl with the chicken.
  10. Add the finely chopped red onion, coarsely chopped tomatoes, fresh thyme, fresh oregano, and sun-dried tomatoes to the bowl.
  11. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar until emulsified.
  12. Pour the dressing over the salad ingredients and toss gently to combine.
  13. Season with freshly ground black pepper to taste and serve at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 90mg30%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 12g48%
Sugars 10g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after chilling for a few hours.

Substitutions: For a vegetarian version, simply omit the chicken and increase the quantity of beans. You can also use dried herbs (1 teaspoon dried thyme and oregano) if fresh are unavailable.

Tips: Ensure chicken is cooked to a safe internal temperature. If using a broiler, keep an eye on the chicken to prevent burning due to the sugar in the mustard.

Variations: Add chopped cucumbers or bell peppers for extra crunch and freshness.

Keywords: grilled chicken, bean salad, mediterranean salad, chicken breast, black eyed peas, kidney beans, garbanzo beans, healthy dinner, summer salad, meal prep, high protein, vegetarian option, grilling recipe, broiler recipe, fresh herbs, balsamic dressing, easy main dish, family friendly, light meal
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