Mediterranean Chicken and White Bean Salad

15 min · Serves 4

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

Steps written by Kubbord

What goes in

• 1 cupcooked chicken
• 1 canlow-sodium white beans
• 1cucumber
• ¼red or white onion
• 29.6 mlvegetable oil
• ¼ cuplemon juice
• 14.8 mldried basil or parsley leaves
• 1.2 mlsalt
• 1.2 mlblack pepper

How to cook it

1. Chop the cucumber, finely dice the red or white onion, chop or shred the cooked chicken, and drain the low-sodium white beans.
2. In a large bowl, combine the vegetable oil, lemon juice, dried basil or parsley leaves, salt, and black pepper, then stir until well blended.
3. Add the cooked chicken, low-sodium white beans, cucumber, and red or white onion to the bowl, then gently toss everything together until evenly coated.
4. Serve right away, or cover and refrigerate for up to 2 days.

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