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!
Yields: 6 Servings
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Ingredients
| 3⁄4 | c | Stonyfield Organic Plain Whole Milk Yogurt |
| 1⁄4 | c | grated Parmesan cheese |
| 2 | tbsp | extra virgin olive oil |
| 1 | lemon (juice and zest only) | |
| 2 | tsp | fresh thyme leaves (chopped) |
| 3 | zucchini (about 1 1/2 pounds, trimmed, quartered lengthwise, and diagonally cut into 1/4-inch slices) | |
| 3⁄4 | tsp | salt |
| 1⁄2 | tsp | black pepper |
| 1 | can | cannellini beans (drained and rinsed) |
| 2 | c | cooked chicken (chopped) |
Directions
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.
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.
Nutrition Information
|
220
CALORIES
|
9g
TOTAL FAT
|
219g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
220
80
|
||
| % Daily Value* | ||
| 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% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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