Chicken and beans, meet Greek salad. White beans, diced chicken breast, and feta cheese all pack a protein punch. Combined with all the components of a traditional Greek salad, you've got a filling lunchtime winner ready in 15 minutes.
2 cups chopped cooked chicken breast
2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 pint cherry tomatoes, drained
1 cup chopped mini cucumber
1/2 red onion, diced
1/2 cup crumbled feta cheese
1/2 cup Kalamata olives, pitted and chopped
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon dried Greek oregano
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
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