Packed with lean chicken, hearty beans, and crisp vegetables, this Super Protein Chicken and Bean Salad keeps you full for hours without weighing you down. A light sour-cream dressing ties every bite together. If you love high-protein lunches, try our High-Protein Chicken and Mushroom Salad, or the Hearty Beef Salad with Corn and Walnuts for another satisfying bowl.
Ingredients
- 250 g (9 oz) chicken fillet
- 200 g (7 oz) mushrooms
- 100 g (3.5 oz) red kidney beans, cooked or canned
- 150 g (5.3 oz) iceberg lettuce
- 200 g (7 oz) tomatoes
- 100 g (3.5 oz) onion
- 100 g (1/3 cup + 1 tbsp) sour cream
- Salt, black pepper, paprika, garlic, and chicken seasoning to taste
Instructions
- Season the chicken with salt, pepper, paprika, garlic, and chicken seasoning; roast or bake until done, then slice.
- Place the mushrooms in a dry skillet to evaporate their liquid, then add the onion and a pinch of salt; cook until the liquid is gone and the onion softens.
- Chop the lettuce, tomatoes, and onion. Combine everything with the beans and chicken.
- Dress with sour cream, season to taste, and toss.
Tips
- If using canned beans, rinse them well under cold water to remove excess sodium.
- Roast a double batch of chicken and keep the extra for quick meal-prep lunches during the week. The USDA recommends 3–4 days of refrigerated storage for cooked poultry.
- Dress the salad just before serving to keep the lettuce crisp.
Nutrition: per 100 g: 90 kcal, protein 8 g, fat 3.2 g, carbs 6.4 g