Lemon Garlic Chicken Dense Bean Salad

This vibrant Mediterranean-inspired salad might look a bit intimidating at first, but it’s designed to simplify your week by providing 4-5 meals in one go! By preparing everything in advance, you’re saving yourself the effort of cooking multiple times during the week, making it easy to enjoy a fresh, flavorful, and filling meal with minimal daily prep.

And don’t worry—this recipe is flexible! You don’t have to use every single ingredient if it doesn’t suit your tastes or budget. If artichokes aren’t your favorite, feel free to skip them. If pine nuts feel like a splurge, they’re completely optional. This salad is all about using what you have and what you enjoy, so make it your own!

Last, but not least, s/o to Violet Witchel for coining the term “dense bean salads”!! I’m a fan of anyone and any trend that makes people eat more fiber!!

Ingredients:

For the Salad:

• 3-4 Persian cucumbers, chopped

• 2 cups cherry tomatoes, halved

• 1 cup roasted red peppers, chopped

• 1 cup artichoke hearts, chopped

• 2 avocados, diced

• 1 can cannellini beans, rinsed and drained

• 1 can chickpeas (garbanzo beans), rinsed and drained

• 1/4 cup pine nuts (optional)

• 1/2 cup feta cheese, crumbled

• Fresh parsley, chopped

• Marinated and cooked chicken (recipe below)

For the Chicken Marinade:

• 1/2 cup extra virgin olive oil

• 2 tbsp balsamic vinegar

• 2 tbsp lemon juice

• 1 tbsp dried oregano

• 1/2 tbsp smoked paprika

• 2 cloves garlic, minced

• 1 lb boneless, skinless chicken thighs

For the Shallot Dressing:

• 1 shallot, minced

• 1/2 cup olive oil

• 2 tbsp lemon juice

• 2 tsp Dijon mustard

• 1 tbsp honey

• Salt and pepper, to taste

Instructions:

1. Prepare the Chicken Marinade:
   In a bowl, combine 1/2 cup EVOO, balsamic vinegar, lemon juice, oregano, smoked paprika, and minced garlic. Place the chicken thighs in the marinade and let sit for at least 30 minutes (or up to 2 hours in the fridge).

2. Chop the Vegetables:
   While the chicken marinates, chop the cucumbers, roasted red peppers, shallot, artichoke hearts, and halve the cherry tomatoes.

3. Cook the Chicken:
   Heat a skillet over medium heat. Cook the marinated chicken for about 7 minutes on each side, or until fully cooked and browned. Remove from heat and allow to cool slightly before slicing into bite-sized pieces.

4. Make the Dressing:
   In a small bowl, whisk together the shallots, olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

5. Assemble the Salad:
   In a large salad bowl, combine the chopped cucumbers, tomatoes, roasted red peppers, artichokes, avocado, cannellini beans, chickpeas, pine nuts (if using), feta, and parsley. Add the sliced chicken and drizzle with the dressing.

6. Toss and Serve:
   Gently toss everything together to coat with the dressing. Divide into containers for easy lunches throughout the week, or serve immediately.