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Citrus Bean Salad

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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

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

  • 15 minutes
  • Serves 4
  • Easy


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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1 minute

Salad Dressing

In a small bowl, combine the dressing ingredients. Season with salt and pepper. Whisk together.

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.)


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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