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Chicken Salad With Pickles and Lima Beans

Crispy Chicken Salad With Pickles and Lima Beans
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2012

Nutritional Information

  • Per Serving
  • Calories 506
  • Fat 20g
  • Sat Fat 4g
  • Cholesterol 100mg
  • Sodium 788mg
  • Protein 43g
  • Carbohydrate 37g
  • Sugar 5g
  • Fiber 5g
  • Iron 3mg
  • Calcium 96mg
What does this mean? See Nutrition 101 .

Quick Tip

Cooking Solutions: How to Bread Cutlets, Main Image
You can make this dish using 1½ pounds of chicken cutlets instead of tenders. Increase the cooking time to 12 to 15 minutes and slice the cutlets before adding them to the salad. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.