Lemon-Ginger Chicken Salad with Mixed Beans

This vibrant Lemon-Ginger Chicken Salad combines tender chicken pieces with a refreshing mix of crisp vegetables and a medley of beans, offering a delightful crunch and a burst of flavor in every bite. The zesty lemon and ginger dressing elevates the dish, making it a perfect balance of traditional flavors with a hint of creativity. Ideal for a light lunch or dinner, this recipe is packed with protein and fiber, making it both satisfying and nutritious.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 cup cucumber, diced
• 1 cup carrots, shredded
• 1 cup pear, diced
• 2 cups lettuce, shredded
• 1/2 red onion, thinly sliced
• 1 cup runner beans, trimmed and blanched
• 1 cup green beans, blanched
• 1 cup corn (fresh or canned)
• 1 cup mixed beans (e.g., chickpeas, borlotti beans, baked beans)
• 1/2 cup plum tomatoes, quartered
• 1/2 cup broccoli florets, blanched
• 1/2 cup grapes, halved
• 1/2 cup pineapple, diced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• 1/4 cup walnuts, chopped

Instructions:

1. In a large bowl, combine the shredded chicken, cucumber, carrots, pear, lettuce, red onion, runner beans, green beans, corn, mixed beans, plum tomatoes, broccoli, grapes, and pineapple.
2. In a separate small bowl, whisk together the olive oil, lemon juice, grated ginger, salt, and pepper to create the dressing.
3. Pour the dressing over the salad mixture and toss gently to combine.
4. Sprinkle the chopped walnuts on top for added crunch.
5. Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.