YOUR SOLIN GENERATED RECIPE
Hearty Three Bean Salad with Lemon-Herb Vinaigrette
Grilled chicken breast tossed with a vibrant medley of chickpeas, black beans, and kidney beans in a zesty lemon-herb vinaigrette that provides a refreshing crunch.
INGREDIENTS
5 oz Boneless skinless chicken breast
0.25 cup Canned chickpeas
0.25 cup Canned black beans
0.25 cup Canned kidney beans
0.5 cup English cucumber
0.25 cup Red bell pepper
2 tbsp Red onion
1 tbsp Fresh parsley
1 tbsp Lemon juice
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Grill or sear the chicken breast until cooked through, then dice into bite-sized pieces.
Rinse and drain the chickpeas, black beans, and kidney beans thoroughly in a colander.
Finely chop the English cucumber, red bell pepper, red onion, and fresh parsley.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, sea salt, black pepper, and garlic powder to create the vinaigrette.
Combine the diced chicken, beans, and chopped vegetables in a large mixing bowl.
Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Serve immediately or let chill in the refrigerator for 30 minutes to allow the flavors to meld.