Tossed Chicken & Bean Salad

Ingredients

• Coconut oil

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Kidney beans

  All types, mature seeds, canned

  ½ cup or 128g

• Green beans

  Frozen, all styles, unprepared snap beans

  1 cup or 121g

• Garlic

  Raw

  1 cloves, minced or 3g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Onions

  Raw

  ¼ small or 18g

• Roasted Red Peppers

  Freshdirect

  1 oz or 27g

• Red wine vinegar

  2 tsp or 10g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Basil

  Fresh

  1 leaf, whole or 0.5g

Directions

1. Melt the coconut oil in a pan over medium-high heat. Dice the chicken and add it to the pan. Cook for 7-12 minutes, until the chicken is cooked through and no longer pink. Set aside.
2. In a large bowl, toss the cooked chicken with kidney beans, green beans, garlic, bell pepper, onion, roasted red peppers, red wine vinegar, soy sauce, and basil until well combined.
3. Refrigerate until ready to serve. Enjoy!