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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 3/24/08 to Kitchen Goddess

Grilled Chicken and Bean salad

This is a really healthy recipe. My husband and I both saw it in one of his fitness magazines and we each went and bought all the ingredients to make this without talking about it first. HAhaha. But we've made it before and it's a really nice side dish for a BBQ. It's light and healthy and perfect for spring and summer.

Grilled Chicken and Bean salad


- 1 can whole green beans (16 oz.) drained
- 1 can garbanzo beans (15 oz.) drained
- 1 can kidney beans (15 oz.) drained
- 2 grilled chicken breasts (8 oz. each), chopped
- 1 can whole kernel corn (12 oz.) drained
- 1 medium red onion, chopped
- 1 cup fat free French salad dressing


Rinse the beans with cold water in a colander and then drain thoroughly. In a large bowl, combine the chicken, corn, onion and beans. Add salad dressing and toss to combine. Cover and marinate in the fridge overnight. Salad lasts 2-3 days when refrigerated. Makes 8 servings.

*And it's even better as a leftover!

wynter wynter 8 years 9 weeks
Cocoangel Cocoangel 8 years 9 weeks
So close to lunch, this is making my mouth water! It actually reminds me a little of a couscous salad I make with kidney beans, red onion, cucumber & a vinaigrette mixed in with the couscous. The chicken would be a great addition.
Twinkle1 Twinkle1 8 years 9 weeks
That sounds really good SPM. Too bad I'm the only one in the family who likes beans. :(
SweetPeasMom SweetPeasMom 8 years 9 weeks
Actually, 1 cup of dressing was a lot, I recommend only using 1/2 cup.