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

  Snap beans, raw

  1 cup, pieces or 100g

• Garlic

  Raw

  1 cloves, minced or 3g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Onions

  Raw

  ¼ small or 18g

• Red peppers

  Sweet, canned, solids and liquids

  1 oz or 28g

• Red wine vinegar

  2 tsp or 10g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Basil

  Fresh

  1 leaf, whole or 0.5g

Directions

1. Melt the coconut oil in a pan over medium-high heat. Add the diced chicken to the pan and cook for 7-12 minutes, until the chicken is cooked through to 165°F and no longer pink. Set aside.
2. In a large bowl, combine the cooked chicken, kidney beans, green beans, garlic, bell pepper, onion, roasted red peppers, red wine vinegar, soy sauce, and basil. Toss until well mixed.
3. Refrigerate until ready to serve. Enjoy!