Salad with Chicken, Beans, and Corn
A vibrant, protein-packed dish with juicy chicken, crisp veggies, and a flavorful dressing. Perfect for any meal!
Updated : 10 June, 2025
Easy
About 45 min.
Ingredients
400 grams
Chicken fillet
400 grams
Canned beans
400 grams
Canned corn
2
Tomato
1
Bell pepper
15 grams
Parsley
1 tablespoon
Vegetable oil
1 tablespoon
Dry spices
Sauce
2
Garlic
2 tablespoon
Grainy mustard
2 tablespoon
Apple cider vinegar
2 tablespoon
Honey
2 tablespoon
Vegetable oil
0.5 teaspoon
Thyme
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can replace the chicken with turkey or any other type of meat you prefer. However, keep in mind that this will change the cooking time and calorie content. For a neat and appealing presentation, cut all ingredients into evenly sized pieces, such as cubes.
Preparation
Step 1
You can use either white or red canned beans. If you have pre-cooked beans, you can use them instead. Feel free to adjust the vegetable ingredients to your taste.
Step 2
Wash, pat dry, and cut the chicken breast into small cubes. Sprinkle with spices, mix well, and let it marinate for 20 minutes. My spice mix already contained salt and pepper, so I didn’t add extra salt.
Step 3
Heat vegetable oil in a pan over medium heat. Add the chicken and sauté, stirring occasionally, until golden brown. You can fry the chicken breast whole, but cutting it into small cubes makes it tastier, more tender, and aromatic since each piece absorbs the spices evenly.
Step 4
Wash, pat dry, and dice the tomatoes into small cubes. If you want a less watery salad, remove the seeds and core. If using cherry tomatoes, cut them in halves. Choose firm, juicy tomatoes, as soft ones will lose their shape and make the salad mushy.
Step 5
Remove the seeds and stem from the bell pepper, then dice it into small cubes.
Step 6
Drain all the liquid from the canned beans and corn. It is best to rinse the beans under cold water to remove the remaining thick juice. Pat the rinsed beans dry to prevent the salad from becoming watery.
Step 7
Wash, dry, and finely chop the parsley. You can replace or complement it with other herbs like dill, cilantro, or any other greens to your taste.
Step 8
Now, prepare the dressing. You can add other ingredients, such as lemon juice, to the dressing. Grainy mustard can be substituted with Dijon mustard. I used apple cider vinegar, but you can use regular table vinegar or wine vinegar. Any vegetable oil will work; I used olive oil.
Step 9
In a small bowl, combine vinegar, vegetable oil, honey, mustard, pressed garlic, thyme, salt, and pepper. Whisk with a fork until smooth.
Step 10
In a large salad bowl, mix the sautéed chicken, tomatoes, bell pepper, beans, corn, and chopped greens.
Step 11
Drizzle the salad with the dressing, mix well, and serve immediately. Enjoy your meal!