Veggie-Bean Chicken Salad

Chicken Salads
Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 10 servings


4cups shredded cooked chicken (about 2 lb boneless, skinless chicken breasts, cooked)
1/2cup sliced radish (about 8 radishes)
1 1/2cups broccoli and carrot coleslaw mix (about 3 oz)
1cup sugar snap peas (ends trimmed, cut in half crosswise and microwaved 1 minute in a measuring cup with 2 tbsp water, if desired)
1/2cup beans (cannellini, kidney or garbanzo)
1/2cup mayonnaise
2tablespoons lemon juice
1teaspoon salt
freshly ground black pepper


Place chicken in a large bowl. Stir in radish, coleslaw mix, sugar snap peas, beans, mayonnaise, lemon juice, salt and pepper. Refrigerate at least 1 hour before serving.

Nutritional Info *per serving

  • Calories 230
  • Fat 12g
  • Cholesterol 70mg
  • Sodium 410mg
  • Carbohydrate 4g
  • Fiber 1g
  • Protein 26g