Name: Warm White Bean & Chicken Salad
Yield: 4
Cuisine: Greek
Ingredients: 3 (15-oz) cans butter beans, drained and rinsed; 2 cups (or more) shredded roasted chicken; 3-4 tablespoons olive oil; 2 garlic cloves, grated; 3-4 scallions, thinly sliced; salt, to taste; freshly cracked black pepper, to taste; 1/4 cup finely chopped fresh parsley; fresh dill, finely chopped (optional); feta, crumbled; kalamata olives; juice of half a lemon; 2-3 tablespoons red wine vinegar; 1/4 cup olive oil; 1 teaspoon spicy mustard (optional)

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A delicious and hearty warm white bean chicken salad tossed in a zesty vinaigrette!

This quick and easy warm white bean and chicken salad can be served as a main course or as a side that goes well with anything. Butter beans are warmed in olive oil, garlic, fresh herbs, and scallions, then tossed in a zesty vinaigrette with my easy roasted meal-prepped chicken. It’s so delicious that you’ll want to always have it on hand!

Beans love acidity, and there’s something about when that vinaigrette hits them. They love to soak up the vinegar and tangy mustard, and they instantly brighten up. The butter beans are so hearty and creamy that they melt in your mouth. To be honest, I don’t even need the chicken, and I could easily turn this into a delicious vegetarian meal. Your whole family will love it.

Why will we want this regularly?

Bright, tangy, herby,

Hearty and creamy butter beans with

Fresh scallions,

Creamy pockets of salty feta,

Meaty, tangy kalamata olives,

And juicy, herby, meal-prepped chicken!

What type of beans do I use for this bean and chicken salad?

15-oz cans butter beans -drained and rinsed, or you can boil your own butter beans, Greek Gigantes, or giant lima beans. If you don’t care for large beans, you can just use any white bean. Try cannellini, navy or great northern beans, or your favorite combination of beans.

What else do I need?

Shredded roasted chicken -use the meal prep chicken you made, leftovers or cook and shred for this recipe.

Olive oil -to sauté the scallions and garlic until warm and fragrant.

Garlic cloves -grated to distribute throughout the chicken salad evenly.

Scallions -thinly sliced and swirled in a bowl of cool water to release any dirt.

Salt & freshly cracked black pepper -the seasoning duo.

Finely chopped fresh parsley -adds a ton of herby freshness to the salad.

Fresh dill -finely chopped to brighten the salad and

Feta -crumbled from a block for the best flavor. My favorite is sheep’s milk feta.

Kalamata olives -I love the bites of brininess this adds, so I add extra.

What’s in the dressing?

Juice of half a lemon -always use freshly squeezed lemon juice for the best flavor.

Red wine vinegar -provides just the right amount of acidity to wake up the salad.

Olive oil -with just a few ingredients in the dressing, you have to use the best!

Spicy mustard -optional, but it helps emulsify the dressing.

How do I make the dressing?

Combine all of the dressing ingredients in a bowl and whisk together. Set aside.

butter beans, chicken, feta, olives, and herbs

How to make Warm White Bean & Chicken Salad?

Heat a skillet over medium heat and pour in the olive oil. Add the scallions and warm through until softened, 2-3 minutes. Then, add the garlic to warm through until fragrant. Add the beans to the skillet, season with salt and pepper, and warm through for 5 minutes.

How do I add the chicken?

Remove from the heat and add the chicken, dressing, and herbs. Taste and adjust the seasoning if needed.

Do you have more bean dishes?

Yes! I recently posted my version of Gigantes Plaki: Greek Giant Bean Casserole. It’s one of my favorite dishes of all time! For another bean salad, try my White Bean Salad with Feta or Mediterranean Lemony White Bean Salad. For a delicious soup, try my Cozy & Creamy Chicken White Bean Soup, Creamy Vegan Fasolada (White Bean) and Kale Soup, Greek Style Spinach & White Bean Soup: 30 Minute Vegan Meal, or Lemony White Bean & Chicken Soup.

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