By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
256 cal · 15 min
Mediterranean Chicken and White Bean Salad
Recipe GLPRbc1b488f5a287e
A fresh, protein-packed salad combining tender diced chicken with creamy white beans, crisp cucumber, and red onion, all dressed in a bright lemon and herb vinaigrette. Perfect for a light lunch or side dish.
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Ingredients
1 cup cooked skinless chicken breast, diced into ½-inch pieces
1 can (15.5 oz) low-sodium white beans, drained and rinsed
1 cucumber, peeled and diced into ½-inch pieces
¼ red or white onion, finely chopped
2 tablespoons vegetable oil
¼ cup fresh lemon juice
1 tablespoon dried basil or dried parsley
¼ teaspoon salt
¼ teaspoon black pepper
Directions
In a large mixing bowl, combine the diced cooked chicken, drained and rinsed white beans, diced cucumber, and chopped onion.
In a small bowl, whisk together the vegetable oil, lemon juice, dried basil (or parsley), salt, and black pepper to create the dressing.
Pour the dressing over the chicken and vegetable mixture and gently toss until all ingredients are evenly coated.
Serve immediately while the vegetables are crisp, or cover and refrigerate for up to 2 days before serving.
Comments
Every ingredient is stocked at every major Charlotte chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all carry rotisserie or raw chicken, canned white beans, fresh cucumber, onion, and herbs with zero hunting required. The real cost driver is chicken; at three ounces per serving, you're looking at roughly six to eight dollars for the protein, bringing total cost to around three dollars per serving, reasonable for a lunch. The stated time assumes cooked chicken on hand; if you're poaching or roasting, add fifteen to twenty minutes to honest prep time. It's a cold salad that reheats poorly and is best eaten the day it's made, so plan accordingly for a same-night dish.
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