Chicken with White Bean Salad

By Giant Eagle

Chicken with White Bean Salad

Serves: 4
Prep Time: 15 min.
Cook Time: 20 min.


Peel and finely dice red onion. Drain beans. Pick the basil leaves from the stems, tearing the large leaves into smaller pieces. Cut tomatoes in half. Season the chicken with ¼ teaspoon of salt and ¼ teaspoon black pepper.

In a large bowl, toss the beans with the onions, basil, tomatoes, vinegar, ¼ cup olive oil, ½ teaspoon salt, and ¼ teaspoon of black pepper. Set aside and let marinate.

Heat a large frying pan over medium-high heat. Once hot, add 2 teaspoons of olive oil and the chicken breasts. Sauté until golden brown, about 6 minutes, turn and cook on the second side until golden brown, about another 6 minutes. Reduce heat and cook until cooked through.* Serve the chicken with the bean salad.

*For food safety, cook chicken to an internal temperature of 165°F.

Approximate Nutritional Information (Per serving):

Calories 530, Fat 20g, Sat Fat 3g, Trans Fat 0g, Cholesterol 75mg, Sodium 810mg, Total Carbohydrate 36g, Fiber 8g, Sugars 3g, Protein 40g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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