Three Bean Citrus Salad with Pan-Seared Chicken Breast
Serving Size:6|Prep Time:15minutes|Cook Time:10minutes

  1. Add beans to a large bowl with cucumber, red pepper and avocado. Gently stir to mix.
  2. Whisk together dressing ingredients, pour over the bean mixture and gently toss. Place in refrigerator to marinate while preparing chicken breast.
  3. Rub 1 tablespoon of olive oil over the chicken breast and season with salt and pepper.
  4. Place the other tablespoon of olive oil in a skillet over medium-high heat. When oil is warmed, place chicken breast in skillet. Cook on each side for about 4-5 minutes, turning once, until chicken is golden brown and cooked through with no pink.
  5. Assemble salad by placing baby spinach in a bowl, followed by the bean salad, and topped with the sliced chicken breast.
Cooking Tips
  1. Bean salad will last up to one week without the avocado. Stir in avocado just before serving.
Chef’s Narrative
Looking for a simple entrée salad recipe with lots of flavor? Look no further! Make it for dinner or meal prep it on the weekend for a quick grab-and-go lunch during the week.
Recipe Substitutions
Replace canned beans with dry, soaked, and cooked beans prepared at home. May reduce total sodium amount in recipe. For vegan version, replace chicken breast with tofu. Can replace grilled chicken with salmon, shrimp, or lean beef.
For the salad
  • 1,15-ounce can garbanzo beans, drained and rinsed
  • 1,15-ounce can kidney beans, drained and rinsed
  • 1cupfrozen edamame beans, thawed
  • 1cucumber, diced (not peeled, seeds removed)
  • 1red bell pepper, ½ inch cubes
  • 1avocado, cubed
  • 5ouncesbaby spinach
For the dressing
  • Juice of 1 orange
  • juice of 1 lime
  • ¼cupolive oil
  • ¼teaspoonsalt
  • teaspoonblack pepper
  • ¼bunchcilantro, roughly chopped
  • ½small red onion, finely chopped
For the chicken
  • 2tablespoonsolive oil, divided
  • ¼teaspoonsalt
  • ½teaspoonblack pepper
  • 1.5 pound boneless, skinless chicken breast