Italian Bean Salad with Grilled Chicken

There’s something about a simple, vibrant meal that just feels like summer on a plate. This Italian-inspired bean salad with lemony grilled chicken is exactly that: fresh, colorful, and full of flavor. Tender beans tossed with crisp vegetables and a bright, herby dressing pair perfectly with juicy, citrus-kissed grilled chicken, making it a satisfying lunch or light dinner. It’s easy to make, wholesome, and guaranteed to become a weeknight favorite.

Lemony Grilled Chicken over Italian Bean Salad

Colorful Italian Bean Salad with Lemon Chicken

Italian-Inspired Bean Salad with Grilled Chicken

A fresh and flavorful Italian-inspired bean salad paired with juicy lemony grilled chicken, a light, healthy, and satisfying meal perfect for any day of the week

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5 from 1 Review

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Yields: 7 people

Ingredients

For the Bean Salad

• 2 cans chickpeas drained and rinsed
• 2 cans kidney beans drained and rinsed
• 1 container mini bocconcini
• 1 cup cherry tomatoes halved
• 4 mini cucumbers diced
• 5-6 mini sweet peppers thinly sliced
• 1 handful pepperoncinis thinly sliced
• 1 handful fresh basil chopped
• 1 handful fresh parsley chopped
• ½ red onion diced
• 5-6 slices prosciutto crisped and crumbled
• 1 can artichoke hearts chopped

For the Dressing

• 1/2 cup olive oil
• 1 tbsp red wine vinegar
• 2 tbsp honey
• 1 tsp dried oregano
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1 garlic clove grated

For the BBQ Lemony Chicken

• 8 chicken thighs
• ½ cup mayonnaise
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• ½ tsp chili flakes
• 1 tbsp dried oregano
• 1 tbsp Italian seasoning
• Juice and zest of ½ lemon
• Salt and pepper to taste

Instructions

For the Bean Salad

• In a large mixing bowl, combine chickpeas, kidney beans, mini bocconcini, cherry tomatoes, diced mini cucumbers, thinly sliced mini sweet peppers, pepperoncinis, chopped fresh basil, chopped fresh parsley, diced red onion, and chopped artichoke hearts. Top with crisped and crumbled prosciutto, then gently toss to combine all ingredients. Set aside while preparing the dressing.

For the Dressing

• Whisk together olive oil, red wine vinegar, honey, dried oregano, Dijon mustard, grated garlic, salt, and pepper. Pour over the salad and toss gently to coat evenly. Taste and adjust seasoning if needed.

BBQ Lemony Chicken

• In a medium bowl, mix together mayonnaise, olive oil, garlic powder, onion powder, paprika, chili flakes, dried oregano, Italian seasoning, lemon juice and zest, salt, and pepper.
• Coat the chicken thighs evenly with the marinade. Preheat your grill or BBQ to medium-high heat and cook the chicken until nicely charred and cooked through. Let the chicken rest for a few minutes before slicing.

To Serve

• Arrange the dressed bean salad on a platter or in individual bowls. Top with sliced BBQ lemony chicken and garnish with extra fresh herbs if desired. Serve immediately and enjoy!

Watch the Recipe Below