Warm Chicken and White Bean Salad (Diabetic)

Submitted by Annacia

"With the red and green and the white this is almost Christmasy looking. I love this myself and I hope that the Zaar folks will find that this is something they like just as well as I do. It quick and simple to do too."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, crushed (used to flavor pan)
• 1 cup sliced mushrooms
• 1⁄2 lb cooked chicken breast, cubed
• 1 cup sliced roasted red pepper, from jar
• 1⁄2 cup sliced green onion
• 1 cup frozen cut green beans, thawed
• 1 (15 1/2 ounce) can cannellini or (15 1/2 ounce) can navy beans, drained and rinsed
• 2 tablespoons red wine vinegar
• 2 tablespoons prepared pesto sauce
• 1 small romaine lettuce, torn into small pieces

directions

1. In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
2. Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
3. Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.

Reviews

[DuChick]

I adore salads like this! Having the toppings warm added greatly to the assortment of flavors that danced around in this salad. I also left the garlic in (too good to toss!) and roasted my own peppers. We will enjoy this often and I can see using different veggies and beans to mix it up, as to what's on hand or in the fridge. Thanks Annacia!

 

[oloschiavo]

Thanks Annacia, this was really tasty and filling. The pesto and peppers give it a bit of an Italian feel. Only change I made was to leave the garlic in the pan. I'll be making this again for sure.

 

[DianaEatingRichly]

Really unique and tasty. I recommend leaving the garlic in. I also used fresh red peppers and green beans.