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Dense Bean Chicken Salad

A nutrient-packed, make-ahead salad perfect for busy days. Lasts up to 5 days in the fridge!
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 servings
Author natasha

Ingredients

For the Chicken:

  • 3 chicken cutlets
  • 1 tbsp pesto
  • Salt & pepper to taste
  • 1 tsp all-purpose seasoning

For the Salad:

  • 1 can white beans drained and rinsed
  • 1 red bell pepper diced
  • 1 large English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 red onion diced
  • 1/2 cup shredded carrots
  • 1/4 cup fresh parsley chopped
  • 1/4 cup banana peppers chopped
  • 2 cups iceberg lettuce chopped
  • 1/2 cup mozzarella cheese shredded

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • Juice of 1/2 lemon
  • 1 tbsp garlic paste
  • Salt & pepper to taste

Instructions

  • Cook the Chicken – Season the chicken cutlets with pesto, salt, pepper, and all-purpose seasoning. Cook in a pan over medium heat for 3-4 minutes per side until golden and fully cooked. Let rest, then slice into strips.
  • Chop & Prep – Dice all vegetables and add them to a large bowl along with the white beans, banana peppers, and mozzarella cheese.
  • Make the Dressing – In a small bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, garlic, salt, and pepper.
  • Assemble – Add the sliced chicken to the salad. Pour the dressing over the top and toss everything together until well combined.
  • Store & Serve – Enjoy immediately or store in an airtight container in the fridge for up to 5 days. The flavors will deepen over time, making it even better the next day!

Notes

Pro Tip: Customize this salad with your favorite proteins, greens, or cheese—this is a formula, not a strict recipe!