Grilled Chicken and Two Bean Salad


About $2.00 per serving


  • 3/4 pound green beans, cut into bite-size pieces
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar 
  • 1 small shallot, finely chopped (about 2 1/2 tablespoons)
  • 1 pint/small can cherry tomatoes, cut in half
  • 1 14-ounce can white beans, drained
  • 1 pound boneless, skinless chicken breasts 


Start by mixing together green beans, olive oil, salt, and pepper. Cook at 350°F in an oven for 5 to 10 minutes.  Grab a separate bowl and stir 3 tbsp. of olive oil with mustard, vinegar, 1/2 tsp. salt and shallot. Add the green beans, tomatoes and white beans. Mix it all together.

Next, brush chicken with 1 tbsp. oil and sprinkle with salt and pepper. Cook thoroughly (8 to 10 minutes) on medium-high heat covered, then cut into bite-sized pieces.

Finally, add the chicken to the bowl of green beans and toss again. Viola!

Nutritional Information

Approximate nutritional information per serving: Calories 270, Fat 11 g, Sat. fat 2 g, Protein 23 g, Carbohydrate 20 g, Fiber 5 g, Cholesterol 44 mg, Sodium 317 mg 

Inspiration from: