Tossed Chicken & Bean Salad

Ingredients

• Coconut oil

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Kidney beans

  All types, mature seeds, canned

  1 cup or 256g

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  ½ small or 35g

• Red peppers

  Sweet, canned, solids and liquids

  2 oz or 57g

• Red wine vinegar

  4 tsp or 20g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Basil

  Fresh

  2 leaf, whole or 1g

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!