kidney bean and chicken salad

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,402.4
  • Total Fat: 69.2 g
  • Cholesterol: 823.2 mg
  • Sodium: 3,727.4 mg
  • Total Carbs: 75.7 g
  • Dietary Fiber: 20.3 g
  • Protein: 130.0 g

View full nutritional breakdown of kidney bean and chicken salad calories by ingredient


Introduction

This salad came about when the fixing for the nights meal mysterious exited the fridge. The cupboard and the fridge yielded a tasty mix that served as a main dish salad. This salad came about when the fixing for the nights meal mysterious exited the fridge. The cupboard and the fridge yielded a tasty mix that served as a main dish salad.
Number of Servings: 1

Ingredients

    439 gram Beans, Canned Dark Red Kidney Beans, Great Value (1/2c = 130g, 3.5 serv per 15.5 oz can) (by MZTRACY)
    12.5 oz Chicken , White Canned /Hargis House (by RPDICESARE)
    1 serving Cubanelle Pepper (by JAMIE323)
    1 stalk, large (11"-12" long) Celery, raw
    .5 cup, chopped Onions, raw
    3 large Hard Boiled Egg
    4 tbsp Mayonnaise, regular (mayo)
    1 tbsp Dill Relish, Heinz
    1 tsp or 1 packet Yellow Mustard

Tips

I used items on hand for this salad. Some I would not normally think to combine. The combination of ingredients are only limited by ones imagination. these saved the day for me.


Directions

Wash and drain 1 (15.5 oz.) can dark red kidney beans

drain 1 (12.5 oz. can chunk white chicken)

wash, remove stem end and membrane from 1 whole Red
cubanelle pepper. finely dice pepper. (use red for color)

wash and remove strings from 1 stalk celery, then finely dice.

prep finely chopped onion

peel and dice the 3 eggs.

Dump above ingredients into a medium bowl, adding mayonnaise, dill relish, and mustard. toss ingredients well. serve



Serving Size: 4

Number of Servings: 1

Recipe submitted by SparkPeople user JANEINE.