Feel-Good Chicken, Cannellini Bean, and Artichoke Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 large red onion, chopped |
2 garlic cloves, finely minced |
12 ounces skinless boneless chicken breast, diced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons light mayonnaise |
2 tablespoons fresh lemon juice |
1 tablespoon chopped fresh dill |
1/2 teaspoon ground turmeric |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (15-ounce) can low-sodium cannellini beans, rinsed and drained |
1 (6-ounce) jar water-packed artichoke hearts, rinsed, drained, and chopped |
4 butterhead lettuce leaves |
garnish: 1 1/2 teaspoons chopped fresh dill |
Directions:
1. Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine mayonnaise, lemon juice, 1 tablespoon chopped fresh dill, turmeric, 1/2 teaspoon salt, and 1/2 teaspoonpepper in a large bowl; whisk well. Add cannellini beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butterhead lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.
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