Grilled Chicken Bean Salad

Grilled Chicken Bean Salad

Brought to you by:   Tanja Guigon-Rech  Tanja Guigon-Rech  | almost 3 years ago

Great light, quick, gluten free lunch or dinner! Can be cooked in bulks and kept up to 5 days.


Yields: 4
Prep & cooking time: 25 min


  • 5 tablespoons olive oil
  • 3 tablespoons lemon juice and 3 table spoons orange juice (fresh)
  • ¼ table spoon wine vinegar
  • Hint of salt, pepper
  • 1 table spoon mild mustard
  • 1 can white beans (or chickpeas), rinsed and drained
  • ½ can chickpeas
  • 300 gram chicken breast
  • 2 cups zucchini, diced
  • 1 ½ cups diced celery
  • 1/2 cup feta cheese (diced) - optional 
  • 10 fresh cocktail tomatoes
  • 10-12 basil leaves, chopped and washed
  • 4 hands full of salad leaves (e.g. mix of rocket and romaine)


Start by heating a medium sized pan with a hint of heat resistant oil. Quickly chop the chicken breast and fry them 2 min on high heat (while stirring once or twice). Then lower the heat, place a lid over the frying pan and let it cook through for another 5-6 minutes.

Next step:  prepare the dressing.  Mix oil, salt & pepper, mustard and the fresh juices.

Then mix the beans, chicken and zucchini, chickpeas, celery, cut feta and blend everything with the dressing.

Garnish with the basil leaves.

Nutrition Nation TIP: you can eat this dish cold and keep it in the fridge for several days. Great lunch or dinner during a busy week!

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Tanja Guigon-Rech

Tanja Guigon-Rech | Hong Kong

I work @Nutrition Nation as certified holistic nutritionist & am passionate about yummy healthy food