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Cannellini Salad With Chicken
Source: dLife

A refreshing summer salad made with chicken, beans, red peppers, and an orange vinaigrette.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 208.8
Total Carbs 21.3 g
Dietary Fiber 5.8 g
Sugars 3.8 g
Total Fat 8.0 g
Saturated Fat 1.0 g
Unsaturated Fat 1.2 g
Potassium 245.9 mg
Protein 11.9 g
Sodium 242.6 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Fruits , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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15 oz  canned cannellini beans
1 each  boneless skinless chicken breasts
1 each  olive oil cooking spray
0 1/2 each  red onion
1 each  medium garlic cloves
0 1/2 each  medium cucumber
1 each  medium red bell peppers
2 tbsp  fresh cilantro
1 1/2 g  fresh mint
4 piece  fresh romaine leaves

0 1/4 cup  Juice, orange, fresh
1 tsp  grated orange peel
1 tbsp  white wine vinegar
1 tsp  ground cumin
2 tbsp  olive oil
0.125 tsp  salt
1 pinch  black pepper
  1. Place the rinsed beans in a large salad bowl. Set aside.
  2. Grill the chicken breast in a ridged skillet or over coals. When finished, cool for 5 minutes and slice into thin slices across the grain.
  3. Coat a nonstick skillet with cooking spray. Saute the onion until opaque.
  4. Add the garlic and continue to saute for another minute. Add to the beans.
  5. Add the cucumber, red bell pepper, cilantro, and mint, and toss to combine.
  6. In a small bowl whisk the orange juice, orange zest, vinegar, cumin, olive oil, salt, and pepper, if desired. Toss with salad. Top with the sliced chicken.
  7. Place the lettuce cups on plates. Top with salad and serve. Garnish with extra cilantro.

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