🥗 Salads & bowls
Calabrian chili chicken dense bean salad
Spicy, lemony, feta-y lunch cauldron
⏱️ Time estimate: about 40 minutes
Marinated chicken, white beans, kidney beans, cucumbers, peppers, tomatoes, olives, and feta all get tossed with a punchy Calabrian chili dressing.
Ingredients
For the marinade
- 1/4 cup Calabrian chili paste
- 1/4 cup mayonnaise
- 4 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 1/2 pounds chicken
For the salad
- 1 can white beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup Kalamata olives
- 4 Persian cucumbers, sliced
- 2 bell peppers, diced
- 1 block feta (5 ounces), crumbled
- 1 pint cherry tomatoes, halved
- 1 bunch parsley, minced
- 1 shallot, minced
For the dressing
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon mayonnaise
- Juice of 1 lemon
- 2 tablespoons Calabrian chili paste
- 1 teaspoon kosher salt
Instructions
- Marinate the chicken. Whisk together the chili paste, mayonnaise, garlic, lemon juice, salt, and oregano. Coat the chicken, cover, and refrigerate for at least 2 hours or up to overnight.
- Cook the chicken. Heat a grill pan or cast iron pan over medium-high heat and grease it well. Cook the chicken about 7 minutes per side, until well seared and cooked to 165°F. Let it rest, then dice it.
- Build the salad base. Combine the white beans, kidney beans, olives, cucumbers, bell peppers, feta, cherry tomatoes, parsley, shallot, and diced chicken in a large bowl.
- Whisk the dressing. Mix the garlic, olive oil, white wine vinegar, mayonnaise, lemon juice, Calabrian chili paste, and salt until smooth and creamy.
- Toss and eat. Pour the dressing over the salad, toss well, and serve.
The original import says this makes a very large batch, around 6 to 7 quarts, so this is prime meal-prep beast mode.