Dense Bean Salad with Sun Dried Tomato Vinaigrette

Ingredients

DBS

• 1 tsp avocado oil

• 1 lb chicken breast

• ½ tsp sea salt

• Black pepper, to taste

• ¼ tsp garlic powder

• ¼ tsp onion powder

• 1 (14 oz) can chickpeas, drained and rinsed

• 1 (14 oz) can white beans, drained and rinsed

• 1 red bell pepper, diced

• 1 large cucumber, diced

• ¼ red onion, diced

• 1 bunch parsley, chopped

• 4 oz mozzarella pearls

Sun Dried Tomato Vinaigrette

• ¼ cup sundried tomatoes, oil-packed, drained and rinsed

• ¼ cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 4 cloves garlic, minced

• Water, to thin

Instructions

1. Season chicken breasts. Heat a pan with a lid over medium heat. Once hot, add avocado oil, sear chicken for 3-4 minutes per side, then add ¼ cup water, reduce heat to medium-low, cover, and cook for 25 minutes. Let rest for 5-10 minutes before dicing.

2. Blend dressing ingredients until smooth, adding water 1 tbsp at a time until the desired consistency.

3. Combine diced chicken, chickpeas, white beans, red bell pepper, cucumber, mozzarella pearls, and parsley in a large bowl. Toss and divide into containers. Add dressing just before serving.

Serves: 4 Time: 35 minutes Calories: 571 Protein: 42g Carbs: 36g Fat: 26g