Protein-Packed Chicken and Bean Salad

Amazing and very simple! A real find! A salad with beans, chicken and carrots can completely replace your dinner. It contains a large amount of protein and is therefore very filling. Chicken breast can be fried in a pan or baked in the oven.
cook time: 30 min
Gavin Tanner
Protein-Packed Chicken and Bean Salad

Nutrition Facts (per serving)

144
Calories
8g
Fat
8g
Carbs
10g
Protein

Ingredients (3 portions)

Basic:

Onion 150 g
Olive oil (or vegetable) 40 g
Salt to taste
Ground black pepper to taste
Carrot 150 g
Paprika to taste
Mayonnaise 2 tbsp
Dill to taste
Chicken fillet 300 g
Canned beans 300 g
Garlic powder to taste

Recipe instructions

Step 1

Step 1
How to make a salad with beans, chicken and carrots? Prepare all the products you will need. If you have frozen chicken breast, remove it from the freezer first and leave it at room temperature until completely thawed. Cut the chicken breast into two pieces lengthwise as shown in the photo. For this salad, the breast can also be baked or boiled.

Step 2

Step 2
Prepare the chicken marinating sauce. Pour 3-4 tbsp into a small deep container. olive oil, add a pinch of salt, ground black and red pepper and garlic powder to taste. At this stage, you can add your favorite spices; thyme, dry basil or oregano, curry, etc. are perfect for marinade. I took 0.5 tsp of each spice.

Step 3

Step 3
Mix everything until smooth.

Step 4

Step 4
Rinse the breast and dry with paper towels. Using a silicone brush, apply the marinade to the fillet and leave it this way for 15-20 minutes.

Step 5

Step 5
At this time, take care of your vegetables. Peel the carrots and onions, rinse and dry. Cut the onion into thin half rings, and grate the carrots using a coarse grater or a vegetable slicer for Korean salads.

Step 6

Step 6
Pour a small amount of olive or vegetable oil into a frying pan and heat it. Fry the onions and carrots. Stirring, cook until soft and golden brown over medium heat. It took me about 5-6 minutes.

Step 7

Step 7
In a separate frying pan, heat the remaining oil and fry the marinated chicken breasts. Cook over moderate heat until golden brown on one side (about 3-4 minutes), then turn the fillet over and leave until cooked (about 4 more minutes). Remove the breasts from the pan, place on a napkin and cool.

Step 8

Step 8
Place the canned beans in a colander and keep under running cold water. Place the beans in a deep bowl.

Step 9

Step 9
Cut the fillet into strips or separate into large fibers by hand.

Step 10

Step 10
Add chicken to beans.

Step 11

Step 11
Next, add fried onions and carrots to all the ingredients.

Step 12

Step 12
Season the salad with chicken, beans, carrots and onions with mayonnaise, salt and pepper to taste. The amount of mayonnaise can be increased or decreased to taste. Two tablespoons were enough for me for the specified amount of food. Rinse the dill, dry and chop finely. Add to salad.

Step 13

Step 13
Mix all ingredients in a bowl. Our salad with chicken, red beans and carrots is ready! You can decorate it with herbs and serve.

Additional rubrics

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