Herbed Chicken and Bean Salad



High in filling fiber, as well as vitamins and minerals, salads make a healthy anytime meal. And if your go-to choice is typically a basic green side salad, we’re here to help you take it up a notch with an easy main dish chicken salad that can be made in practically no time for a nutritious lunch or dinner.

Herbed Chicken and Bean Salad With Ranch Dressing

Description
Poultry seasoning is a mix of many dried herbs, with sage and rosemary predominant. In this robust salad, it flavors the chicken and the homemade ranch dressing.

Makes 4 servings
Hands-on time:10 minutes
Total time: 20 minutes

Ingredients
1 1/2 teaspoons poultry seasoning
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breasts
8 ounces green beans
1/4 teaspoon freshly ground black pepper
2/3 cup light (1.5% fat) buttermilk
1 tablespoon mayonnaise
2 scallions, thinly sliced
1 can (15.5 ounces) small white beans, drained and rinsed

Instructions
Heat the oven to 450°F. Rub 1 teaspoon of the poultry seasoning, the salt, and oil onto both sides of the chicken breasts. Place the chicken in a shallow roasting pan and roast for 15 minutes, or until cooked through and still moist.

Meanwhile, in a shallow pan of simmering water, cook the green beans until crisp-tender, about 5 minutes. Drain, run under cold water to stop the cooking, and drain again.

In a large bowl, combine the remaining 1/2 teaspoon poultry seasoning and the pepper. Whisk in the buttermilk, mayonnaise, and scallions. Add the green beans and white beans and toss to coat.

Thinly slice the chicken crosswise, add to the bowl with the bean mixture, and toss to combine. Serve at room temperature.

Nutritional information
Per (2-cup) serving:
276 calories
9 g fat (2 g sat)
19 g carbohydrate
34 g protein
6 g fiber
559 mg sodium