Cannellini Salad With Chicken Breast And Citrus Cumin Vinaigrette Recipe
Servings: 1
Ingredients
- 1 x (15-oz) (450 g) can cannellini beans, rinsed well
- 1 x boneless chicken breast, skinless, all fat removed extra virgin olive oil cooking spray
- 1/2 x red onion, minced
- 1 x clove garlic, chopped
- 1/2 x English cucumber sliced thin
- 1 x red bell pepper, seeded and minced
- 2 Tbsp. (30 ml) fresh cilantro leaves, minced
- 1 1/2 Tbsp. (22.5 ml) fresh mint leaves, minced
- 1/4 c. (60 ml) fresh orange juice
- 1 tsp (5 ml) grated orange rind
- 1 Tbsp. (15 ml) white wine vinegar
- 1 tsp (5 ml) cumin
- 2 Tbsp. (30 ml) extra virgin olive oil
- 1/8 tsp (0.63 ml) salt, optional grated pepper, to taste lettuce c. extra cilantro for garnish baked fat-free tortilla chips
Directions
- Place the rinsed beans in a salad bowl. Set aside.
- Grill the chicken breast in a ridged skillet or possibly over coals. When done, cold for 5 min and slice into thin slices across the grain.
- Coat a non stick skillet with cooking spray. Saute/fry the onion till opaque.
- Add in the garlic and continue to saute/fry for 1 more minute. Add in to the beans.
- Add in the cucumber, red bell pepper, cilantro and mint, and toss to combine.
- In a small bowl whisk together the orange juice, orange zest, vinegar, cumin, extra virgin olive oil, salt (if using) and pepper. Toss with salad. Top with the sliced chicken.
- Place the lettuce c. on plates. Top with salad and serve. Garnish with extra cilantro. Pass the tortilla chips.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 567g | |
| Calories 611 | |
| Calories from Fat 368 | 60% |
| Total Fat 41.42g | 52% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 415mg | 17% |
| Potassium 985mg | 28% |
| Total Carbs 26.99g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 17.54g | 12% |
| Protein 32.69g | 52% |
