Roasted Chicken and Cannellini Bean Salad
Elevate your weeknight dinner with this vibrant Roasted Chicken and Cannellini Bean Salad—a perfect balance of hearty, healthy, and flavorful. Tender, oven-roasted chicken seasoned with smoky paprika and garlic powder pairs beautifully with creamy cannellini beans, juicy cherry tomatoes, crisp cucumber, and red onion for a medley of textures. Tossed in a refreshing homemade lemon-herb dressing with a hint of honey and Dijon mustard, this protein-packed meal is served over a bed of fresh mixed greens for a satisfying, wholesome dish. Ready in just 45 minutes and boasting zesty, Mediterranean-inspired flavors, this salad is ideal for busy evenings or light meal prep. Whether served warm or chilled, it’s a delicious way to enjoy clean eating without compromising on taste.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 14-ounce can Cannellini beans, canned, drained and rinsed
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.25 medium Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 4 cups Mixed salad greens
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the chicken breasts dry with paper towels and rub 1 tablespoon of olive oil over both pieces.
In a small bowl, mix 1 teaspoon salt, garlic powder, paprika, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
Place the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing it into thin strips.
While the chicken is cooking, prepare the lemon-herb dressing. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, 2 tablespoons of olive oil, 0.5 teaspoon salt, and chopped parsley until well combined. Set aside.
In a large mixing bowl, combine the drained and rinsed cannellini beans, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
Add the sliced chicken and salad greens to the bowl with the vegetables and beans.
Drizzle the lemon-herb dressing over the salad and gently toss everything to coat evenly.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
