Chicken Salad With Pickles and Lima Beans

chicken-salad-pickles-lima-beans
Photo by Christopher Baker
Chicken Salad With Pickles and Lima Beans 4.0 22 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 506 calories
    • Fat 20 g
    • Sat Fat 4 g
    • Cholesterol 100 mg
    • Sodium 788 mg
    • Protein 43 g
    • Carbohydrate 37 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 96 mg

Heat oven to 450° F. Toss the bread ,oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Toast, tossing once, until golden brown, 4 to 5 minutes. Transfer to a shallow bowl.

Wipe out the baking sheet and place an oven-safe wire rack inside.

Season the chicken with ¹/₄ teaspoon each salt and pepper and dip in the bread crumbs, pressing gently to help them adhere. Place on the prepared pan and bake until cooked through, 10 to 12 minutes.

Ingredients

  1. Check 2 cups panko bread crumbs
  2. Check 2 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1 1/2 pounds chicken tenders (about 16)
  5. Check 1 cup frozen lima beans
  6. Check 1/2 cup plain low-fat Greek yogurt
  7. Check 3 tablespoons mayonnaise
  8. Check 1 teaspoon red wine vinegar
  9. Check 1 head romaine lettuce, leaves torn into bite-size pieces (6 cups)
  10. Check 1/2 cup sliced dill pickles
  11. Check 1/4 small red onion, thinly sliced

Directions

  1. Heat oven to 450° F. Toss the bread ,oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Toast, tossing once, until golden brown, 4 to 5 minutes. Transfer to a shallow bowl.
  2. Wipe out the baking sheet and place an oven-safe wire rack inside.
  3. Season the chicken with ¹/₄ teaspoon each salt and pepper and dip in the bread crumbs, pressing gently to help them adhere. Place on the prepared pan and bake until cooked through, 10 to 12 minutes.
  4. Meanwhile, cook the lima beans according to the package directions; drain and let cool.
  5. Whisk together the yogurt, mayonnaise, vinegar, 3 tablespoons water, and ¹/₄ teaspoon each salt and pepper in a large bowl. Add the lettuce, pickles, onion, and lima beans and toss to combine. Serve topped with the chicken.