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White Bean Salad with Zucchini & Chicken

Here’s a perfect dish to bring along to an end-of-summer picnic or barbecue. The bright lemony flavor and warm scent of thyme will make this entree salad hard to resist!

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings

    Ingredients


  • 3/4 c Stonyfield Organic Plain Whole Milk Yogurt

  • 1/4 c grated Parmesan cheese

  • 2 T extra virgin olive oil

  • 1 lemon (juice and zest only)

  • 2 t fresh thyme leaves (chopped)

  • 3 zucchini (about 1 1/2 pounds, trimmed, quartered lengthwise, and diagonally cut into 1/4-inch slices)

  • 3/4 t salt

  • 1/2 t black pepper

  • 1 cn cannellini beans (drained and rinsed)

  • 2 c cooked chicken (chopped)
Nutrition

Calories: 220, Calories from Fat: 80, Total Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 40mg, Sodium: 420mg, Total Carbohydrate: 16g, Dietary Fiber: 4g, Sugars: 5g, Protein: 219g, Vitamin A: 6%, Vitamin C: 40%, Calcium: 15%, Iron: 10%

Preparation

Step 1

Stir together yogurt, Parmesan, 1 tablespoon of the olive oil, lemon juice, lemon zest and thyme; set aside. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook for about 6 minutes or until golden brown.

Step 2

Meanwhile, place beans and chicken in a serving bowl. Remove zucchini from heat and stir into bean mixture until well combined. Allow to cool for 5 minutes. Drizzle with prepared dressing and gently stir until well blended. Serve immediately.

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