Lemon Garlic Chicken Dense Bean Salad

Ingredients

Salad

• 3-4 persian cucumbers, chopped
• 2 cups cherry tomatoes, halved
• 1 cups roasted red peppers, chopped
• 1 cups artichoke hearts, chopped
• 2 avocados, diced
• 1 cannellini beans, rinsed and drained
• 1 chickpeas (garbanzo beans), rinsed and drained
• 1/4 cups pine nuts (optional)
• 1/2 cups feta cheese, crumbled
• fresh parsley, chopped
• marinated and cooked chicken

Chicken Marinade

• 1/2 cups extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tbsp dried oregano
• 1/2 tbsp smoked paprika
• 2 garlic, minced
• 1 lb boneless, skinless chicken thighs

Shallot Dressing

• 1 shallot, minced
• 1/2 cups 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 the extra virgin olive oil, balsamic vinegar, lemon juice, dried oregano, smoked paprika, and minced garlic. Add the chicken thighs, toss to coat, and let sit for at least 30 minutes (or up to 2 hours in the refrigerator).
2. While the chicken marinates, chop the cucumbers, roasted red peppers, shallot, artichoke hearts, and halve the cherry tomatoes. Dice the avocados and rinse the beans.
3. Cook the chicken: Heat a skillet over medium heat and cook the marinated chicken for about 7 minutes on each side, until fully cooked and browned. Remove from heat, let cool slightly, then slice into bite‑sized pieces.
4. Make the dressing: In a small bowl, whisk together the minced shallot, olive oil, lemon juice, Dijon mustard, honey, and season with salt and pepper to taste.
5. Assemble the salad: In a large bowl combine the chopped cucumbers, cherry tomatoes, roasted red peppers, artichoke hearts, diced avocado, cannellini beans, chickpeas, pine nuts (if using), feta cheese, and fresh parsley. Add the sliced chicken and drizzle with the dressing.
6. Toss gently to coat everything evenly, then divide into containers for easy lunches throughout the week or serve immediately.