This robust Grilled Chicken Breast and Bean Salad is the ultimate weeknight dinner solution that balances protein and fiber perfectly. The star of the show is the chicken, marinated simply with mustard and herbs, then grilled to juicy perfection before being sliced into tender strips. It rests atop a colorful bed of kidney beans, garbanzos, white beans, and black-eyed peas, creating a satisfying textural contrast. Bright flavors from fresh oregano, thyme, and chopped sun-dried tomatoes cut through the earthiness of the legumes, while a simple balsamic vinaigrette ties everything together. It’s hearty enough to be a main course but light enough to feel fresh. Serve at room temperature for a picnic or pack it as a make-ahead lunch that tastes even better the next day.
Grilled Chicken Breast And Bean Salad
Description
This robust Grilled Chicken Breast and Bean Salad is the ultimate weeknight dinner solution that balances protein and fiber perfectly. The star of the show is the chicken, marinated simply with mustard and herbs, then grilled to juicy perfection before being sliced into tender strips. It rests atop a colorful bed of kidney beans, garbanzos, white beans, and black-eyed peas, creating a satisfying textural contrast. Bright flavors from fresh oregano, thyme, and chopped sun-dried tomatoes cut through the earthiness of the legumes, while a simple balsamic vinaigrette ties everything together. It&# 226;ÂÂs hearty enough to be a main course but light enough to feel fresh. Serve at room temperature for a picnic or pack it as a make-ahead lunch that tastes even better the next day.Ingredients
Directions
-
Preheat your outdoor grill to medium-high heat or set your oven broiler to high.
-
Pat the chicken breasts dry, remove skin and bones if present, and spread the well-seasoned mustard evenly over one side of each breast.
-
Place chicken on the grill or broiler pan, mustard-side down, and cook for about 5-6 minutes until browned.
-
Flip the chicken, spread additional mustard on the other side, and continue cooking for another 5-7 minutes until the internal temperature reaches 165ðF (74ðC).
-
Remove chicken from heat and let it rest for 5 minutes, then slice into narrow strips and place in a large serving bowl.
-
Meanwhile, cook the frozen black-eyed peas according to package directions, ensuring they are tender but not mushy, then drain thoroughly.
-
Drain the canned kidney beans, garbanzos, and white beans, and rinse them well under cold water to remove excess starch.
-
Add the cooked black-eyed peas, rinsed canned beans, finely chopped red onion, chopped ripe tomatoes, fresh thyme, fresh oregano, and chopped sun-dried tomatoes to the bowl with the chicken.
-
In a small jar or bowl, whisk together the extra-virgin olive oil and balsamic vinegar until emulsified.
-
Pour the dressing over the salad ingredients and toss gently to combine everything evenly.
-
Season with freshly ground black pepper to taste, adjust salt if necessary, and serve at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 6.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 41.2mg2%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
