Chicken Breast and Canned Bean Salad
Easy and quick, very tasty, no mayonnaise, for every day! Chicken breast and canned bean salad is very filling and can replace a full dinner. It takes no more than 20 minutes, and its varied ingredients and bright colors will boost vitamins and lift your mood!
Updated : 13 January, 2026
Easy
About 30 min.
Ingredients
1
Chicken breasts
1 cup
Canned beans
6
Lettuce leaves
1
Cucumber
8
Cherry tomatoes
0.5
Onion
1
Garlic
to taste
Greens
4 tablespoon
Vegetable oil
0.5
Lemon
to taste
Salt
to taste
Pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a chicken breast and bean salad? First, prepare all the ingredients from the list. Instead of chicken breast, you can use turkey - it will harmonize just as well with the other ingredients. Which salad leaves are best? Iceberg, butter lettuce, a mix of fresh leaves, or romaine all work. Rinse the breasts, pat dry, and cut into thin strips or cubes.
Step 2
Drain the beans in a colander and rinse under running water, shaking off excess water. Leave in the colander to drain completely.
Step 3
Prepare the vegetables. Peel the garlic and onion. For the salad, if possible use red or white salad onion; shallot also works. These onion types have a milder flavor and are well suited for vegetable salads. Rinse the cucumber, tomatoes, herbs, lemon, and everything else in clean water and pat dry with paper towels.
Step 4
Heat a small amount of vegetable oil in a skillet. Add the chicken to the skillet, lightly salt it, and sprinkle with ground peppers. Fry over medium heat, stirring, until cooked through. It took me about 10 minutes.
Step 5
Tear the salad leaves by hand into bite-size pieces or chop with a knife. Chop the rest of the vegetables: onion into half-rings or a bit smaller, cucumber into small cubes, and cherry tomatoes into halves or quarters.
Step 6
Put the salad leaves and canned beans into a deep salad bowl.
Step 7
Add the cooled chicken breast next.
Step 8
Then add the tomatoes and cucumber.
Step 9
Make an aromatic dressing. In a small deep bowl, mix refined vegetable oil or olive oil, freshly squeezed lemon juice, salt to taste, garlic pressed through a garlic press, and ground peppers. If your tomatoes are not in season, you can add a pinch of sugar to balance the flavor. Mix thoroughly.
Step 10
Pour the dressing over the salad.
Step 11
Sprinkle with young herbs, chopped not too coarsely. Dill, parsley, green onion, basil, and others work well.
Step 12
5-10 minutes before serving, toss the salad. In that time it will absorb the dressing’s aroma, while the cucumbers and tomatoes won’t have time to release too much juice and the other components won’t get soggy.
Author note
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