Feta, Bean Medley & Chicken Salad
- Healthy Choices
- Salads
- Gluten Free
- Quick 'n' Easy
- Lunch
- Breast
Prepping20min
Cooking15min
Resting—min
- Servings8
Nutrition informationThis recipe contains 13 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Heat 1 tablespoon (15 mL) of olive oil over medium heat in a skillet. Cut the chicken into ½ inch (1.25 cm) chunks. Add to the pan and sauté, stirring occasionally, until lightly browned and cooked through.
2
Pour remaining tablespoon (15 mL) of olive oil and the red wine vinegar over chicken. Stir and scrape bottom of pan. Remove pan from heat and set aside to cool.
3
Rinse the beans under cold running water and leave to drain. Add drained beans to large bowl.
4
Prepare salad vegetables. Quarter cherry tomatoes, slice green onions (whites and part of greens), dice zucchini and red pepper. The size is up to you but should suit eating with a fork. Add to salad bowl and mix well.
5
Stir in the warm chicken and all the pan juices and toss.
6
Top with crumbled feta, minced fresh oregano & parsley and freshly ground black pepper and toss. Place in the refrigerator for at least a half hour for flavours to mingle.
Recipe noteThis recipe is also good with cooked green/brown lentils.
Rinse canned legumes under cold running water to remove starch and some of the sodium.