Advertisement

Chicken & White Bean Salad

May/June 2010

Your rating: None Average: 4 (157 votes)

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.



READER'S COMMENT:
"I think i will try it for lunch it seems safe for children and adults from breanne "

13 Reviews for Chicken & White Bean Salad

06/15/2010
Anonymous

Didn't stick strictly to the recipe - I did fiddle with it a little mostly due to availability of ingredients. Used crumble goat cheese (like chevre) instead of the cheeses listed, and used spring greens instead of the romaine. Also used a balsamic vinaigrette (personal preference). Tasted great and was very filling. Will definitely make it again. Have forwarded the recipe on to friends.

Comments
06/02/2010
Anonymous

Made it because it was suppose to be low calorie. 400 calories isn't low in my opinion. Tasted good. It's more of a lunch recipe for the future. Not kid friendly.

Comments
05/12/2010
Anonymous

I made it yesterday for dinner. My family absolutely loved it.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner