Marry-Me Chicken Dense Bean Salad

The “Marry me” chicken has been a viral dish for many years. It combines a creamy sun-dried tomato basil sauce with tender chicken breast, usually served with pasta! I’ve definitely tried that dish many times and always loved it, so I thought, why not turn it into a bean salad!

The process of cooking the onion and garlic with tomato paste, and adding that into the vinaigrette adds so much depth and flavour to the salad. You may be thinking that it could be overpowering but, it is actually quite addicting.

In one serving, this salad has about ~500 calories, and packs in 40 grams of protein, and 6 grams of fibre!

Bean Salad

Lunch

Yield: 8

Author: Kirsten Deneka

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Marry Me Chicken Dense Bean Salad

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

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Ingredients

Filling:

• 1 rotisserie chicken
• 4-6 kale leaves (stems removed)
• 1 can cannellini beans (drained & rinsed)
• 1 can of chickpeas (drained & rinsed)
• 1/2 cup pitted kalamata olives (optional)
• 1 can of artichokes (drained)
• 1 cup cherry tomatoes
• 10 sundried tomatoes
• 2 roasted red peppers
• Fresh basil to taste
• Fresh parsely to taste
• 1/2 cup freshly grated parmesan

Dressing:

• 1/2 cup olive oil (found in the sundried tomato jar)
• 1 small yellow onion
• 1 1/2 tbsp of tomato paste
• 2 garlic cloves
• 1/8 tsp red pepper flakes
• 1/2 tsp oregano
• 1/2 cup greek yogurt
• 4 sundried tomatoes
• 1 roasted red pepper
• Juice 1/2 lemon
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp salt
• 1 tbsp fresh basil
• 1 tbsp fresh parsely

Instructions

To prepare dressing:

1. Finely dice the onion. Heat a small pan on medium heat. Add in the 1/2 cup of sundried tomato oil, along with the onion.
2. Sauté the onion until translucent (approx. 4-5 minutes) then add in the tomato paste and a pinch of salt. Cook for 1-2 minutes.
3. Grate in the 2 cloves of garlic, then add in the red pepper flakes, and oregano. Cook for another minute, then remove from heat. Allow to cool fully.
4. When cooled, add to a measuring glass or blender, and add in the rest of the dressing ingredients. Blend until smooth.

To prepare salad:

1. Remove the skin from the rotisserie chicken, and start breaking down the chicken. I tend to discard any parts that are harder/overcooked and won't do well in the fridge. Cube the chicken breasts and other tender parts of the chicken and set aside.
2. Remove the stems from the kale and finely chop. Wash and dry and add to a large bowl. Add a drizzle of olive oil and a pinch of salt. Massage for 1 minute until the kale has softened slightly and is deeper green.
3. Add in the beans, kalamata olives and finely chop the artichokes, cherry tomatoes, sundried tomatoes, and roasted red peppers. Add to the bowl.
4. Add in the finely chopped basil, parsely, and finely grated parmesan, then add in the dressing.
5. Mix until fully combined, and enjoy! It will be good, safely stored in the fridge for 4-5 days!

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