Mediterranean Chicken and White Bean Salad

Name: Mediterranean Chicken and White Bean Salad
Yield: 4 Servings
Ingredients: 1 cup skinless chicken, cooked and diced into 1/2 inch pieces; 1 15.5 ounce can low-sodium white beans, drained and rinsed; 1 cucumber, peeled and diced into 1/2 inch pieces; 1/4 red or white onion, chopped into 1/2 inch pieces; 2 tablespoons vegetable oil; 1/4 cup lemon juice; 1 tablespoon dried basil or parsley leaves; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Source: USDA Center for Nutrition Policy and Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This refreshing salad starts with cooked chicken, white beans, cucumber, and onion with a splash of fresh lemon juice, oil and seasonings for a delicious combination. Try it with tuna and chopped tomatoes for variety.

Makes

4 Servings

Ingredients

1 cup skinless chicken, cooked and diced into 1/2 inch pieces
1 15.5 ounce can low-sodium white beans, drained and rinsed
1 cucumber, peeled and diced into 1/2 inch pieces
1/4 red or white onion, chopped into 1/2 inch pieces
2 tablespoons vegetable oil
1/4 cup lemon juice
1 tablespoon dried basil or parsley leaves
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Put everything in the bowl and gently toss.
Serve right away, or cover and refrigerate for up to 2 days.

Notes

2 (5-ounce) cans of tuna in water can be used instead of chicken. Great Northern, chickpeas, cannellini, or navy beans can be used. Add 1/2 cup chopped fresh tomatoes. Learn more about: Cucumbers Onions Lemons Herbs

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