Chicken and Kidney Bean Salad

IngredientsQtyProteinFatCHO
Chicken breast (raw) - 150g
150g
33
3
0
Kidney beans, canned - 1 cup
160g
12
0
23
Tomato - 1 large or 2 roma
170g
2
0
5
Cucumber, lebanese - 1 medium
100g
1
0
2
Rocket or other salad greens - 2 cups
2 cups
2
0
2
Olive oil, virgin cold pressed - 1 tablespoon
1 TBS
0
18
0
Lemon juice
n/a
0
0
0
YOGURT SAUCE
Yogurt, plain - 1/2 cup
140g
6
6
9
Grain mustard - 2 teaspoons
2 tsp
0
0
0
Honey - 1 teaspoon
1 tsp
0
0
5
Salt to taste
n/a
0
0
0

Total per serve

0 0 0

Serving Suggestions

Click on the serving suggestions below to calculate the totals for your meal.

IngredientQtyProteinFatCHO
bread, wholegrain - 1 slice
30g
2
1
12
Avocado - 1/2 a small size
60g
2
12
2

Serving Suggestion Totals

0 0 0

Meal + Serving Suggestions Total

0 0 0

Serves - 2
per Serve - main ingredients only:     320 cal   /   1330 kJ 
for Dairy Free - use mayonnaise or tahini dressing instead of yogurt
 


Preparing the Chicken

Grill the chicken breast until cooked through. Rest for 5 - 10 minutes, then slice into strips. Alternatively, use leftover chicken.

While the chicken is cooking, drain the kidney beans, rinse then set aside in a bowl. Dice the tomatoes and cucumber and add to the kidney beans. Squeeze over lemon juice, drizzle with olive oil and toss through. Slice the onion.
 

To Serve

Arrange the kidney bean mixture and rocket onto two plates, top with slices of chicken and onion. Spoon over yogurt sauce and garnish with basil or parsley.
 

Vegetarian 

Replace the 150g of chicken with 200g of tofu. To prepare tofu, slice into rectangles and marinate in tamari (or soy sauce) in the fridge for 2 hours or over night. Grill until browned on both sides and cooked through. 

 

  • Prep time - 20mins
  • Cooking time - 15mins
  • Serves - 2

My Meal Matrix

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EXAMPLE MEAL MATRIX

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