Italian Chopped Chicken Salad with White Beans & Balsamic Dressing
$0.00 Cooking Fee
Serving Size: 6 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
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Ingredients Scale
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Instructions
- Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
- Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
- Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
- Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.
Cook Times
Ingredients
Ingredients
- 1 pound boneless skinless chicken breast
- 15 ounce canned cannellini white beans drained and rinsed
- 4 cup mixed greens
- 1 cup cherry tomato halved
- 1/4 cup red onion thinly sliced
- 1/4 cup shredded Parmesan cheese
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Cooking Tools Required
12-inch saute pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, WhiskNutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 263mg | Potassium: 1094mg | Fiber: 6g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg | Phosphorus: 406mg
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