Best 6 Roasted Chicken And Cannellini Bean Salad Recipes
Experience a symphony of flavors with this flavorful roasted chicken and cannellini bean salad, a dish that tantalizes your taste buds with every bite. Indulge in tender, succulent chicken roasted to perfection, complemented by the hearty texture of cannellini beans. A medley of fresh vegetables, including crisp celery, sweet red onion, and tangy sun-dried tomatoes, adds a vibrant crunch and a burst of colors. Marinated in a zesty dressing of olive oil, lemon juice, and aromatic herbs, this salad offers a delightful balance of tangy and savory notes. Discover the perfect harmony of flavors and textures in this roasted chicken and cannellini bean salad, a culinary delight that will leave you craving for more.
In addition to the main recipe, this article also offers a collection of complementary recipes to elevate your culinary experience. Learn how to make a mouthwatering roasted chicken, packed with juicy flavors and crispy skin. Explore the art of creating a delectable cannellini bean salad, bursting with freshness and vibrant colors. Find inspiration for a zesty lemon-herb dressing that adds a touch of brightness to any dish. Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide provides everything you need to craft a delicious and satisfying roasted chicken and cannellini bean salad, along with a variety of accompaniments to make your meal truly unforgettable.
CANNELLINI BEAN SALAD WITH ROASTED PEPPERS
"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.
Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
CHICKEN AND CANNELLINI BEAN SALAD
Make and share this Chicken and Cannellini Bean Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
- Using a whisk, blend together well.
- Gradually beat in the oil using the whisk, until well blended.
- Add all the salad ingredients; toss.
- Refrigerate for 2-3 hours or until well chilled.
- Stir right before ready to serve.
ROASTED CHICKEN AND CANNELLINI BEAN SALAD
This is a wonderfully refreshing and flavorful salad. Add some crusty bread, or fresh pita and this makes a great light meal. I adapted this from a Cooking Light recipe. The flavors are even better after the salad has sat in the refrigerator for a few hours or overnight. If you decide to make this ahead of time, do not add the fresh mint and basil until just before serving.
Provided by shimmerchk
Categories European
Time 10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare salad, place salad ingredients in a large bowl, toss gently to combine.
- To prepare dressing, combine vinegar and remaining ingredients, stirring quickly with a whisk.
- Drizzle over salad, tossing gently to coat.
Nutrition Facts : Calories 294.2, Fat 7.9, SaturatedFat 2.7, Cholesterol 11.1, Sodium 364.6, Carbohydrate 41.1, Fiber 10.4, Sugar 2.5, Protein 16.8
CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD
A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.
Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium
ROASTED CHICKEN SALAD
Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
- Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Choose the right chicken: A whole chicken is ideal for this recipe, but you can also use chicken breasts or thighs.
- Roast the chicken until it is cooked through: The internal temperature of the chicken should reach 165°F (74°C).
- Let the chicken rest before carving: This will help the juices redistribute throughout the chicken, making it more flavorful.
- Use a variety of beans: Cannellini beans are a classic choice, but you can also use chickpeas, black beans, or kidney beans.
- Make the dressing ahead of time: The dressing can be made up to 3 days in advance. Store it in a covered container in the refrigerator.
- Serve the salad warm or cold: The salad can be served warm or cold. If you are serving it cold, chill it for at least 30 minutes before serving.
Conclusion:
This roasted chicken and cannellini bean salad is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The roasted chicken is succulent and flavorful, and the cannellini beans add a creamy texture and nutty flavor. The dressing is light and tangy, and it perfectly complements the chicken and beans. This salad is a great way to use up leftover chicken, and it is also a great option for a packed lunch or picnic.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #main-dish #salads #easy #european #3-steps-or-less
You'll also love
