Chicken and Kidney Bean Salad (Easy Summer Salad!)
Servings
Description
Baked chicken, red beans, fresh veggies, hazelnuts, raisins, and a ridiculously good honey garlic dressing. Big enough for dinner, easy enough for a weeknight.
Ingredients
For the Dressing
- 7 tbsp olive oil
- 4 tbsp apple cider vinegar
- 3 tbsp honey
- 2 tbsp crushed garlic or 1 teaspoon garlic powder
- 2 tbsp fresh lemon juice
- 2 tbsp sesame seeds
- 1 tbsp red chili flakes optional
- ½ tbsp pink Himalayan salt
For the Salad Base
- 400 g baked chicken breast shredded or chopped into small bites
- 1 cup red kidney beans rinsed and drained
- ½ head iceberg lettuce shredded
- 1 piece each red yellow, and orange bell pepper, chopped into small squares
- 1 handful cherry tomatoes halved
- ½ large cucumber chopped small
- 1 avocado diced
- ⅓ cup hazelnuts chopped
- ½ cup raisins
- 5 basil leaves fresh or frozen, finely chopped or left whole
Instructions
- Whisk the dressing. Combine olive oil, apple cider vinegar, honey, garlic, lemon juice, sesame seeds, chili flakes, and salt. Whisk until honey dissolves fully. Set aside.
- Prep the chicken and beans. Shred or chop baked chicken into small pieces. Rinse and drain kidney beans. Set both aside.
- Chop the veggies. Shred lettuce. Slice panels off each bell pepper and chop into small squares, removing seeds. Halve tomatoes. Chop cucumber. Dice avocado. Chop basil.
- Assemble. Spread lettuce on a large platter. Scatter peppers, cucumber, avocado, tomatoes, and kidney beans over top. Layer chicken on. Sprinkle hazelnuts and raisins. Drizzle dressing generously, add basil, and toss gently.
Notes
- Use tinned kidney/red beans for a faster option.
- If using regular table salt, use slightly less than ½ teaspoon.
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