Best 5 White Bean Roasted Chicken Salad Recipes
Indulge in the delightful flavors of a culinary masterpiece that combines the wholesome goodness of white beans, succulent roasted chicken, and a medley of fresh, vibrant ingredients. This exquisite dish, known as White Bean Roasted Chicken Salad, offers a harmonious balance of textures and flavors, making it a perfect choice for lunch, dinner, or even as a refreshing and healthy snack. With its protein-packed white beans, tender roasted chicken, and a symphony of aromatic herbs and zesty lemon dressing, this salad promises a delightful journey for your taste buds. Accompanying this main recipe are two enticing variations: a tangy Lemon Herb Dressing and a creamy Avocado Dressing, each adding a unique twist to the salad's flavor profile. For those seeking a vegan alternative, the recipe also includes a delectable Vegan White Bean Salad, featuring a combination of hearty white beans, crisp vegetables, and a flavorful tahini-based dressing.
Here are our top 5 tried and tested recipes!
WHITE BEAN & ROASTED CHICKEN SALAD RECIPE
Prepare this roasted chicken salad recipe in 15 minutes. This White Bean & Roasted Chicken Salad Recipe is tossed with tomatoes, basil and ranch dressing.
Provided by My Food and Family
Categories Beans
Time 15m
Yield 6 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Cover platter with salad greens; top with chicken mixture.
- Sprinkle with basil.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY
Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.
Provided by Melissa Clark
Categories salads and dressings, appetizer, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
- Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
- Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
- While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
- In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
- Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams
WHITE BEAN AND ROASTED CHICKEN SALAD
Make and share this White Bean and Roasted Chicken Salad recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
- To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
Nutrition Facts : Calories 275, Fat 8.4, SaturatedFat 1.3, Sodium 995.2, Carbohydrate 37.6, Fiber 13.1, Sugar 6.4, Protein 12.8
ROASTED CHICKEN, WHITE BEAN, AND ARUGULA SALAD
I pulled together this recipe one night as a fast and easy healthy dinner...always trying to come up with new ideas. It is also a great way to use store bought rotisserie chickens!
Provided by Melanie B.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss together all ingredients and serve cold.
- You can substitute the arugula with another leafy green -- like a spinach or a leafy mesclun mix.
Nutrition Facts : Calories 281.8, Fat 13.3, SaturatedFat 6.5, Cholesterol 14, Sodium 12.2, Carbohydrate 30.8, Fiber 7.7, Sugar 2.4, Protein 11.1
ROASTED CHICKEN THIGHS WITH WHITE BEANS, LEMON, AND CAPERS
Provided by The Epicurious Test Kitchen
Categories Bean Chicken Low Fat Kid-Friendly Dinner Lemon Healthy Capers Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
- Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
- Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
Tips:
- For the best flavor, use fresh, high-quality ingredients. Look for plump, white beans, firm and juicy tomatoes, and crisp celery.
- If you don't have time to roast your own chicken, you can use a store-bought rotisserie chicken instead. Just be sure to remove the skin and bones before adding it to the salad.
- To make the salad ahead of time, simply cook and shred the chicken and chop the vegetables. Store the ingredients separately in airtight containers in the refrigerator for up to 3 days. When you're ready to serve, combine the ingredients in a large bowl and toss with the dressing.
- This salad is also great for meal prep. Simply divide the salad among individual containers and store in the refrigerator for up to 3 days. When you're ready to eat, just grab a container and go.
- If you're looking for a lighter version of this salad, you can use low-fat mayonnaise or Greek yogurt in the dressing. You can also reduce the amount of salt and sugar in the dressing to taste.
Conclusion:
This white bean roasted chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It's packed with protein, fiber, and healthy fats, so it's a great way to get your daily dose of nutrients. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and healthy meal, give this white bean roasted chicken salad a try. You won't be disappointed!
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