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–+ servings

This High-Protein Greek Salad Will Be on Repeat All Summer Long

This white bean and chicken salad is a high-protein take on the classic Greek salad. Make a batch for summer potlucks and BBQs, or whip it up to lunch on all week long.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

Ingredients
  • cooked chicken breast
  • 2 15.5 ounce cans cannellini beans, drained and rinsed
  • 1 14.5 ounce can petite diced tomatoes, drained
  • 3 stalks celery, chopped
  • 1 sweet onion, diced
  • feta cheese
  • 0.5 cup pimento-stuffed Manzanilla olives, halved
  • 0.33333334326744 cup white wine vinegar
  • 0.25 cup olive oil
  • 0.25 cup chopped fresh basil
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon fresh ground black pepper

Method
 

  1. Combine beans, tomatoes, chicken, feta, cucumber, onion, olives, red wine vinegar, olive oil, oregano, salt, and black pepper in a large bowl; toss until well mixed. Serve immediately or refrigerate until chilled.

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