Go Back

Chicken and bean salad

This chicken and bean salad is made with leftover roasted or precooked grilled chicken, so it’s ready in just 5 minutes. It’s ideal for parties, picnics or in your lunchbox. You can mix it with steamed rice, couscous, pasta, quinoa or serve it in tortilla, pita or baked potato skins.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup shredded chicken roasted or grilled
  • 1 tin of mixed bean salad in water
  • ½ red bell pepper
  • 2 Tbsp chopped parsley
  • 4 spring onions
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • ½ tsp paprika
  • ½ tsp cumin powder
  • Juice of ½ lemon approx.
  • Salt & pepper
  • 2 handful of mixes salad leaves or wild rocket

Method
 

  1. Drain the beans, then put them in a mixing bowl. Cut the chicken into tiny pieces, then add to the bowl.
  2. Cut the red pepper into little cubes, then thinly slice the spring onions and chop the parsley leaves. Add all to the bowl.
  3. Pour in the oil, the vinegar, then add the spices and season with salt and pepper.
  4. Taste and add some lemon juice to your liking.
  5. Just before serving, fold in the salad leaves or serve the beans& chicken on top of the leaves.