chicken caesar bean salad
This bean salad leans heavily on the tried-and-true flavors of the classic Caesar salad. Cabbage adds a hearty crunch and makes it hold up well in the fridge. It’ll keep in the fridge all week and is great for lunch on the go. Plus, it’s packed with protein and fiber and will keep you full all afternoon!
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.