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Bean salad with chicken

Bean Salad with Chicken

A tasty, hearty little salad for everyday meals and celebrations alike. I love beans in all their forms, though it had been a while since I'd cooked anything with them. Then I was visiting my mother and tried some out-of-this-world bean soup. As soon as I got home, I decided to make something along those lines myself. Said and done — here's this zesty little salad. You can use mayonnaise instead of sour cream, but somehow it tastes better with sour cream.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet (boiled)

300

Red beans (canned)

250

Walnuts

120

Garlic

Sour cream

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 15 g

Fats 37 % 13 g

Carbohydrates 20 % 7 g

202 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make bean salad with chicken? Gather the ingredients. First, boil the chicken fillet in salted water. Take it out of the broth and pat it dry. I always cook the chicken the night before and leave it to cool in the broth, then keep it in the broth in the refrigerator overnight. That way the chicken stays juicy and doesn't fall apart into little shreds. Drain the beans in a colander to let all the liquid run off.
Step 2:

Cut the chicken into small pieces or shred it into strands.
Step 3:

Finely chop the walnuts with a knife or grind them in a blender.
Step 4:

In a salad bowl, combine the chicken fillet, beans, chopped walnuts, and sour cream.
Step 5:

Add the garlic, pressed through a garlic press.
Step 6:

Season the salad with salt and pepper.
Step 7:

Mix everything together well and serve the salad.

You can use plain unsweetened yogurt instead of sour cream.
You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and calorie count of the dish will change accordingly.