Chicken Kidney Bean Salad Recipes

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WARM CHICKEN AND BUTTER BEAN SALAD



Warm Chicken and Butter Bean Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce can butter beans, drained and rinsed
1 12-ounce jar roasted peppers (red, yellow or a combination), drained and chopped
1/4 cup chopped dill pickles
2 stalks celery, diced
2 tablespoons chopped fresh parsley
Finely grated zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken breasts
6 sprigs thyme
1 red onion, halved and sliced
1/4 teaspoon red pepper flakes
6 cups mixed baby greens

Steps:

  • Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
  • Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
  • Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g

Nutrition Facts : Calories 499 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 1384 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 47 grams

GRILLED CHICKEN BREAST AND BEAN SALAD



Grilled Chicken Breast And Bean Salad image

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 30m

Yield 6 servings

Number Of Ingredients 11

4 chicken breast halves, skinned and boned
2 to 3 tablespoons well-seasoned mustard
1 10-ounce package frozen black-eyed peas
32 ounces canned kidney beans, garbanzos and white beans, combined
1 medium-large red onion, finely chopped
2 medium-large ripe tomatoes, coarsely chopped
2 to 3 tablespoons fresh thyme and oregano, chopped
4 sun-dried tomato halves in oil, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Freshly ground black pepper to taste

Steps:

  • Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
  • Cook peas according to package directions, not more than 15 minutes. Drain.
  • Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
  • Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 17 grams, Fiber 26 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 9 grams, TransFat 0 grams

KIDNEY BEAN SALAD



Kidney Bean Salad image

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Provided by Jackie Noel Smith

Categories     Salad     Beans

Time 1h30m

Yield 6

Number Of Ingredients 7

2 eggs
2 (15 ounce) cans kidney beans, drained
½ onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
½ cup mayonnaise
salt and pepper to taste

Steps:

  • Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
  • In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g

BLACK BEAN CHICKEN SALAD



Black Bean Chicken Salad image

A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

6 cups torn lettuce
1-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder

Steps:

  • In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges

BUTTERFLIED CHICKEN BREAST AND BEANS SALAD



Butterflied Chicken Breast and Beans Salad image

Enjoy Butterflied Chicken Breast and Beans Salad in a hurry! Using thin-sliced, butterflied chicken breasts is the reason this salad is so quick to make.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 12

6 slices OSCAR MAYER Bacon, chopped
8 small boneless skinless chicken breasts (2 lb.), butterflied
1/2 cup KRAFT Zesty Italian Dressing
3 Tbsp. fresh lime juice
1 can (15.5 oz.) red kidney beans, rinsed
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 pkg. (10 oz.) frozen corn, thawed
1 small onion, cut lengthwise in half, then crosswise into thin slices
1 small jalapeño pepper, thinly sliced
1/3 cup chopped fresh cilantro
1 avocado, chopped, divided
1 pkg. (5 oz.) spring lettuce mix

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain and wipe out skillet with paper towels. Add 4 chicken breasts to skillet; cook 2 min., turning once. Cover. Cook 5 min. or until done (165ºF). Remove from skillet; set aside. Repeat with remaining chicken.
  • Mix dressing and lime juice until blended. Combine beans, corn, onions, peppers, cilantro, bacon and half the avocados in large bowl. Add 1/2 cup dressing mixture; toss to coat.
  • Toss lettuce with remaining dressing mixture. Top with chicken, bean mixture and remaining avocados.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 440 mg, Carbohydrate 32 g, Fiber 8 g, Sugar 6 g, Protein 34 g

CHICKEN KIDNEY BEAN SALAD



Chicken Kidney Bean Salad image

This chunky, hearty salad is very flavourful. For added heat, sprinkle on a little chili powder or tabasco sauce.

Provided by katii

Categories     Chicken Thigh & Leg

Time 20m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 7

1/2 cup kidney bean, drained and rinsed
1/4 red bell pepper, diced
1 roma tomato, diced
1 -2 chicken thigh, grilled and chopped
1 tablespoon lime juice
1 teaspoon parsley flakes
ground black pepper (to taste)

Steps:

  • Combine beans, pepper, tomato, and chicken in a bowl; toss well.
  • Drizzle lime juice over mixture and sprinkle on parsley and black pepper.
  • Enjoy!

Nutrition Facts : Calories 326.9, Fat 15.3, SaturatedFat 4.3, Cholesterol 79, Sodium 455.7, Carbohydrate 24.2, Fiber 7, Sugar 5.5, Protein 23.9

CHICKEN BREAST AND KIDNEY BEANS



Chicken Breast and Kidney Beans image

Make and share this Chicken Breast and Kidney Beans recipe from Food.com.

Provided by Parvulus

Categories     Chicken Breast

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

15 ounces kidney beans, drained and rinsed
1 garlic clove
1 medium onion
1 teaspoon italian seasoning
2 1/2 lbs skinless chicken breasts
8 ounces tomato sauce
1/4 cup vinegar (cider or white)
1 teaspoon sugar
salt and pepper (to taste)

Steps:

  • Dice tomatoes and crush the garlic.
  • Chop the chicken
  • In large pot or pan, cook chicken until almost done.
  • Add tomato sauce, vinegar, onion, garlic, seasoning, sugar, salt and pepper.
  • Simmer for about 30-40 minutes or until chicken is tender.
  • Add kidney beans and simmer for 5-10 more minutes.

Nutrition Facts : Calories 291.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 110, Sodium 533.5, Carbohydrate 15.8, Fiber 3.9, Sugar 4.4, Protein 48.2

KIDNEY BEAN AND CHICKPEA SALAD



Kidney Bean and Chickpea Salad image

In Miami, Florida, Terri Webber picks this zesty salad when she needs a crowd-pleaser that's as close as her pantry. "The dressing blends nicely with the combination of canned beans, tomato and onion," she says. "This salad tastes just as good when It's made a day ahead. I've never seen a bowl empty so quickly!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup chopped tomatoes
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
1/2 cup reduced-fat ranch salad dressing

Steps:

  • In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.

Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 358mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges

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