Description
A light yet filling meal featuring beans, chopped chicken, and fresh herbs tossed with a zesty dressing.
Ingredients
Scale
- 1.5 cups chopped, cooked chicken
- 1/2 cup red onion, finely chopped
- 1 bunch of parsley, chopped
- 1 bunch of cilantro, chopped
- 3 ounces green olives, chopped
- 14.5 oz can of garbanzo beans, drained and rinsed
- 14.5 oz can of white beans, drained and rinsed
- 8 oz chopped mozzarella or mozzarella balls
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tsp Dijon mustard
- 1 clove minced garlic
- 1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon sea salt
- Juice from 1 lemon
Instructions
- Chop your cooked chicken and place it in a large bowl.
- Add finely chopped red onion to the bowl.
- Mix in your chopped parsley and cilantro for even distribution.
- Drain your olives, chop them up, and add them to the bowl.
- Rinse and drain both beans and mozzarella, then add them to the bowl.
- Top everything with olive oil, red wine vinegar, garlic, Dijon mustard, sea salt, and lemon juice.
- Stir everything together gently and enjoy!
Notes
Start with fully cooked chicken to save time; rotisserie chicken works beautifully. Rinse fresh herbs to prevent excess moisture in the salad. Adjust vinegar and olive oil to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg