What’s better than a chicken Caesar salad? In my book, not much, but this bean salad is up there. It’s dense enough to keep you full all afternoon and holds up well in the fridge. It’s the perfect, packable lunch, and it’s packed with protein and fiber!
ingredients
- Miso is used to bring umami to the dressing.
- Dijon mustard adds a twinge of sharpness to the dressing.
- Rice vinegar is also a staple ingredient in the dressing. If you don’t have it, substitute white wine vinegar or white vinegar.
- Kewpie mayonnaise adds creaminess to the dressing. If you have a different brand, use it, but it will taste slightly different.
- Lemon juice adds a sip of freshness to the dressing.
- Capers add a welcome brininess and a little texture.
- Olive oil emulsifies with the rest of the dressing ingredients to make it creamy.
- Parmesan adds body and keeps the dressing true to its roots. We also add it to the salad .
- Chickpeas are the perfect, sturdy bean for this. I used Rancho Gordo Christmas Lima beans because it’s what I had on hand.
- Shredded cabbage doesn’t get soggy when it sits in the dressing, making it perfect for this salad.
- Chicken breasts are diced and added to the salad to add protein.
- Onion adds a little bit of crunch and umami.
- Freshly cracked pepper is a necessary finishing touch.
how to make chicken caesar bean salad
step one
First, make the dressing. In a medium bowl, whisk all ingredients but the oil and Parmesan together. Slowly drizzle in the olive oil, whisking vigorously as you do so, until the dressing is fully combined and all the olive oil has been added. It should be creamy. Mix in the Parmesan and taste, adding salt and pepper if needed.
step two
Assemble the salad. Add the beans, cabbage, chicken, and onion to a large bowl. Gently mix everything together, being careful not to smash the beans. If you use chickpeas, this shouldn’t be a problem, but if you use Lima beans like me, you might end up with some smashed beans if you aren’t careful. Add the dressing and mix to combine, then finish it off with some grated Parmesan and a few cracks of black pepper.
tasting notes
- Use your favorite cooked chicken breast. This works great with rotisserie chicken! I pan-seared frozen chicken breasts and diced them. Do what works best for you!
- This holds up well in the fridge! Store leftovers for at least 3 days in the refrigerator.
chicken caesar bean salad
Ingredients
For the dressing
- 1 tablespoon miso
- 1 tablespoon Dijon mustard
- 2 tablespoons rice vinegar
- 1 tablespoon Kewpie mayonnaise
- Juice of 1/2 a lemon
- 2 teaspoons capers
- 1/4 cup olive oil
- 3 tablespoons Parmesan grated
- Salt and pepper to taste
For the salad
- 2 cans chickpeas drained (or your favorite sturdy bean — I used Rancho Gordo Christmas Lima beans because it’s what I had)
- 4 cups shredded cabbage half a small cabbage
- 2 cooked chicken breasts diced
- 1 small onion sliced thinly
- Parmesan cheese to taste
- Freshly cracked pepper to taste
Instructions
- Make the dressing. Whisk together the miso, Dijon mustard, rice vinegar, Kewpie mayo, lemon, juice, and capers. Slowly drizzle in the olive oil, whisking vigorously as you do, until you’ve added all the olive oil and the dressing is fully combined. It should be creamy. Mix in the Parmesan and taste, adding salt and pepper if needed.
- Add the beans, cabbage, chicken, and onion to a large bowl. Mix everything together, being careful not to smash the beans. Add the dressing and mix to combine. Finish it off with Parmesan cheese and a few cracks of black pepper. Enjoy!
Notes
- Use your favorite cooked chicken breast. This works great with rotisserie chicken! I pan-seared frozen chicken breasts and diced them. Do what works best for you!
- This holds up well in the fridge! Store leftovers for at least 3 days in the refrigerator.
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