Ingredients

	2 breasts chicken cooked, cubed
	1 can Pinto or Black Eyed beans rinsed
	1 medium cucumber seeded, chopped
	1 medium bell pepper chopped
	1-2 ribs celery chopped
	4 spring onion chipped
	2-3 leaves basil chopped
	2 oz/60g feta cheese, low fat crumbled
	1 box lettuce preferred type
	Salad Dressing
	3 Tbs lemon juice freshly squeezed
	2 Tbs oregano coarsely chopped
	1.5 Tbs olive or flax oil
	pinch Hot chilli flakes to taste

Citrus Bean Salad

Name: Citrus Bean Salad
Prep time: 10 min
Total time: 15 min
Yield: 4 Servings
Ingredients: chicken: 2 breasts; Pinto or Black Eyed beans: 1 can; cucumber: 1 medium; bell pepper: 1 medium; celery: 1-2 ribs; spring onion: 4; basil: 2-3 leaves; feta cheese, low fat: 2 oz/60g; lettuce: 1 box; lemon juice: 3 Tbs; oregano: 2 Tbs; olive or flax oil: 1.5 Tbs; Hot chilli flakes: pinch

This salad has varied texture, bright colours, and a full serving of protein. Ideal for lunches.

15 minutes
Serves 4
Easy

Directions

Looking for a use for that left over chicken breast? We cook up a batch each week to use in quick recipes like this delicious citrus salad. I used UDOs oil in the dressing, which is flax-based, pinto beans, and baby romaine lettuce. I divided the portions across four wide-mouth mason jars. Give it a shake before eating and enjoy!

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Steps

1 Done 1 minute	Salad Dressing In a small bowl, combine the dressing ingredients. Season with salt and pepper. Whisk together.
2 Done 5 minutes	Salad Ingredients Divide all the ingredients, except the lettuce, evenly across four containers. I used wide-mouth mason jars. Pour over the salad dressing. Pack the remaining space in the container with your preferred lettuce (baby kale, arugula, romaine, field greens, etc.)