Grinder-Style Bean Salad

I have been obsessed with the grinder sandwich that went viral a few years ago! But since it’s the new year, I’m looking for ways to make more balanced meals that have more protein, good fats, lots of fibre, and keep me full all afternoon! Bean salads are the best way to do that in my opinion, and by adding chicken, and even cubed salami, make this such a satiating, addictive lunch for meal prep!

This salad makes about 9 servings and comes in at 35g of protein, with ~460 cal per serving!

Grinder, Salad

Lunch, Dinner

Yield: 9

Author: Kirsten Deneka

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Grinder-style Bean Salad

Prep time: 45 MinCook time: 20 MinTotal time: 1 H & 5 M

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Ingredients

• 1 can chickpeas, drained and rinsed
• 1 can navy beans, drained and rinsed
• 3 chicken breasts, finely cubed
• 1 package of mini bocconcini (200 g)
• 5 stalks of kale, finely chopped
• 2 Persian cucumbers, chopped
• 1 Roma tomato, chopped
• ½ red onion, chopped
• 1 red bell pepper, chopped
• ½ cup pepperoncini peppers, sliced
• ¼ cup roasted red peppers, chopped
• ¼ cup Castelvetrano olives, chopped
• 8-10 slices Genoa salami, finely cubed
• ¼ cup pickled onions, minced (optional)
• Fresh parmesan, shaved

For the dressing:

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 3 tbsp mayonnaise
• 2 tbsp greek yogurt
• 2 tbsp honey
• 1 garlic clove
• 1 tsp salt
• 2 tsp oregano
• 1 tsp lemon juice
• 2 tsp yellow mustard
• 1 tbsp pepperoncini juice
• 3 tbsp fresh parsley, minced
• Black pepper, to taste

Instructions

To assemble:

1. Preheat your oven to 375.
2. Season the chicken breasts generously with salt and pepper on both sides. Heat a large (oven-safe) pan on medium-high heat. Add 1 tbsp olive oil and add in the chicken breasts. Cook on each side for about 2-3 minutes or until browned.
3. Transfer the pan to the oven and bake for 15 minutes or until the chicken has reached 165F internal. Allow to cool before cubing.
4. Pull the kale off the stems, finely chop, and then wash thoroughly. Add to a large bowl, and add a small drizzle of olive oil, and a sprinkle of salt. Massage from 1-2 minutes or until the kale is a deep green, and has reduced in size.
5. Add in your drained, rinsed beans, and drained bocconcini balls. Prepare your vegetables and add to the bowl. Once all your ingredients are in the bowl, you can move on to the dressing.
6. Add all the dressing ingredients to a measuring cup, and either blitz or whisk to combine.
7. Toss the salad in about 1/2-3/4 of the dressing to start, depending how dressed you want it, then transfer to your containers. Enjoy right away, & it's good in the fridge for up for 4-5 days! Ensure to shake up the container before eating!

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