Chicken Salad With Pickles and Lima Beans

Crispy Chicken Salad With Pickles and Lima Beans
Christopher Baker
Coat the chicken with toasted bread crumbs and bake in the oven for a crisp, delicious crust.

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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
cups
panko bread crumbs
2
tablespoons
olive oil
kosher salt and black pepper
1 1/2
pounds
chicken tenders (about 16)
1
cup
frozen lima beans
1/2
cup
plain low-fat Greek yogurt
3
tablespoons
mayonnaise
1
teaspoon
red wine vinegar
1
head romaine lettuce, leaves torn into bite-size pieces (6 cups)
1/2
cup
sliced dill pickles
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.
Charlyne Mattox
July 2012

Nutritional Information

  • Per Serving
  • Calories 506
  • 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
What does this mean? See Nutrition 101.

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