Looking for a light, flavorful, and satisfying dish perfect for summer or any quick lunch? This Chicken and Butter Bean Salad combines tender, herb-seasoned chicken with creamy butter beans, roasted peppers, fresh herbs, and crisp greens. Brightened with lemon zest and juice, and finished with a drizzle of extra-virgin olive oil, it’s a delightful blend of textures and flavors that’s easy to prepare and sure to impress. Whether served on a bed of greens or tossed with salad noodles, this versatile recipe is your go-to for a healthy, delicious meal anytime.
Chicken and Butter Bean Salad
Ingredients:
- 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
Directions:
- 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 and 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 or cooked salad noodles and toss to combine.
