High-Protein Chicken & Bean Salad
Method
Season the chicken breast lightly with salt and black pepper. Cook it in an air fryer at 160°C (320°F) for 15 minutes, or grill or pan-sear until the internal temperature reaches 74°C (165°F). Allow it to rest for a few minutes before cutting it into bite-sized cubes.
Crack the eggs into a bowl and whisk until smooth. Heat a nonstick skillet over medium heat and cook the eggs, stirring continuously, until soft scrambled and fully set. Transfer to a plate to cool slightly.
Dice the dill pickles into small cubes and prepare the reduced-fat shredded cheese.
In a large mixing bowl, combine the cooked chicken, scrambled eggs, diced pickles, shredded cheese, and beans in tomato sauce.
Gently toss all the ingredients until evenly distributed.
Taste and season with additional salt and freshly ground black pepper if needed. For a creamier texture, stir in a spoonful of fat-free Greek yogurt if desired.
Serve immediately, or refrigerate for 20–30 minutes before serving for an even richer flavor.
This salad is especially delicious when chilled, allowing the flavors to meld together. For extra freshness and crunch, add a handful of sweet corn or finely chopped celery. If using freshly grilled chicken, let it cool before mixing to keep the cheese from melting and maintain the salad's texture.
Nutrition Facts
Per serving
