Ingredients
1 cup skinless cooked chicken (diced into 1/2 inch pieces)
1 can 15.5 ounce low-sodium white beans (drained and rinsed with cold water)
1 cucumber (peeled and diced into 1/2 inch pieces)
1/4 red or white onion (peeled and chopped into 1/2 inch pieces)
2 tablespoons vegetable oil
1/4 cup lemon juice
1 tablespoon dried basil or parsley leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
Steps
Put everything in the bowl and gently toss.
Serve right away, or cover and refrigerate for up to 2 days.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 297 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 32 mg |
| Sodium | 288 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 8 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 20 g |
| Vitamin D | 0 mcg |
| Calcium | 138 mg |
| Iron | 6 mg |
| Potassium | 820 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Mediterranean Chicken and White Bean Salad. Recipe source: USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.