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Salad with canned white beans, cucumber and chicken

White Bean, Cucumber & Chicken Salad

Bright, healthy, delicious, pretty, simple — perfect for any day! This salad of canned white beans, cucumber, and chicken comes out so tasty you'll want to make it again and again. Za'atar seasoning gives it a one-of-a-kind aroma, and the longer the salad sits, the better it gets!

Maria

Recipe author

Salad with canned white beans, cucumber and chicken

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Composition / ingredients

Servings:

Canned white beans (white, in their own juices)

400

Chicken fillet

200

Cherry tomatoes

200

Feta

100

Olive oil

Cucumber

Lemon (juice and zest)

Mint (15 leaves)

Green onion (2 stalks)

Parsley (a bunch)

Ground black pepper

Salt

Sesame seeds

Sumac

0.5

Thyme

0.5

Dried oregano

0.5

Sea salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 32 % 7 g

Carbohydrates 32 % 7 g

119 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

How do you make white bean, cucumber, and chicken salad? This recipe calls for a seasoning called za'atar — a blend of toasted sesame seeds, dried herbs, and salt. You can't find it everywhere, but it's very easy to make at home. To start, toast the sesame seeds in a dry skillet until golden.
Step 2:

Combine the sesame seeds, sumac, dried herbs (thyme, oregano), and salt. Grind the mixture in a mortar with a pestle, or pulse it for a few seconds in a spice grinder. You'll end up with a fragrant, tangy-salty spice blend.
Step 3:

Now prepare the main salad ingredients. Drain the canned white beans and pat them dry. Zest the lemon and squeeze out the juice.
Step 4:

Boil the chicken fillet beforehand in salted water and cut it into small pieces.
Step 5:

Wash and dry the vegetables and herbs. Halve the cherry tomatoes.
Step 6:

Cut the cucumber into cubes or quarter-rounds. There's no need to peel it if the skin isn't tough, damaged, or bitter.
Step 7:

Chop the parsley, mint, and green onion. Pick the mint leaves off the stems first so you're left with just the tender leaves. If you don't have mint, fresh basil makes a perfect substitute.
Step 8:

In a bowl, combine the white beans, chicken, cucumber, cherry tomatoes, and chopped herbs.
Step 9:

Add the olive oil, lemon juice, zest, and 1 tbsp of za'atar. If you like, add salt and pepper and a pinch of ground chili. I didn't add any extra salt or pepper — the za'atar was plenty for my taste (sumac has a nice tangy kick). If you can't make or buy za'atar, you can simply sprinkle the salad with herbes de Provence, then salt and pepper it.
Step 10:

Toss everything gently and let the salad rest for 30 minutes.
Step 11:

Just before serving, add the crumbled feta. Enjoy!

If you like, you can make this salad the night before and keep it covered in the refrigerator, so you can enjoy its rich flavor in the morning.
You can also make this salad with dried white beans you cook yourself. Soak them in water overnight, then boil according to the package directions until tender (usually 1 to 1.5 hours). Then drain the beans in a colander and let the water run off.
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).