This Grilled Chicken Breast and Bean Salad is a hearty, Mediterranean-inspired dish that balances savory grilled poultry with the earthy richness of mixed beans. The chicken is simply seasoned with mustard and grilled to perfection, then sliced into strips to mingle with black-eyed peas, kidney beans, and garbanzos. Fresh ingredients like ripe tomatoes, red onion, and sun-dried tomatoes add bursts of color and acidity, while fresh thyme and oregano provide aromatic depth. Drizzled with a simple olive oil and balsamic vinegar vinaigrette, this salad is robust enough for a satisfying main course yet light enough for a summer lunch. It’s an excellent way to use up canned beans and fresh herbs, offering a healthy, flavorful meal that tastes great at room temperature or chilled. Perfect for weeknight dinners, potlucks, or meal prep, this dish brings home-style comfort with a fresh, garden-to-table vibe.
Grilled Chicken Breast And Bean Salad
Description
This Grilled Chicken Breast and Bean Salad is a hearty, Mediterranean-inspired dish that balances savory grilled poultry with the earthy richness of mixed beans. The chicken is simply seasoned with mustard and grilled to perfection, then sliced into strips to mingle with black-eyed peas, kidney beans, and garbanzos. Fresh ingredients like ripe tomatoes, red onion, and sun-dried tomatoes add bursts of color and acidity, while fresh thyme and oregano provide aromatic depth. Drizzled with a simple olive oil and balsamic vinegar vinaigrette, this salad is robust enough for a satisfying main course yet light enough for a summer lunch. ItâÂÂs an excellent way to use up canned beans and fresh herbs, offering a healthy, flavorful meal that tastes great at room temperature or chilled. Perfect for weeknight dinners, potlucks, or meal prep, this dish brings home-style comfort with a fresh, garden-to-table vibe.Directions
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Preheat the broiler or prepare an outdoor grill for medium-high heat.
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Spread well-seasoned mustard evenly on one side of each chicken breast half.
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Broil or grill the chicken, mustard-side down, until the mustard begins to brown and crisp.
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Turn the chicken breasts over and spread additional mustard on the other side.
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Cook the chicken until fully cooked through and no longer pink in the center.
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Remove chicken from heat and let rest briefly, then cut into narrow strips.
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Place the sliced chicken strips into a large serving bowl.
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Cook the frozen black-eyed peas according to package directions, ensuring they are cooked but still tender (no more than 15 minutes).
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Drain the cooked black-eyed peas thoroughly.
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Drain and rinse the canned kidney, garbanzo, and white beans thoroughly under cold water.
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Add the black-eyed peas, rinsed beans, chopped red onion, chopped tomatoes, chopped fresh herbs, and sun-dried tomatoes to the bowl with the chicken.
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In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar until emulsified.
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Pour the dressing over the salad ingredients and toss gently to combine everything evenly.
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Season with freshly ground black pepper to taste and serve at room temperature.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 4g20%
- Cholesterol 110mg37%
- Sodium 450mg19%
- Total Carbohydrate 35g12%
- Dietary Fiber 12g48%
- Sugars 8g
- 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.
