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Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad

Rated as 4 out of 5 Stars

"Flavorful chicken and arugula salad, topped with Reduced Sodium Cheddar cheese, makes for a perfect quick spring meal."
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30 m servings 430 cals
Original recipe yields 4 servings


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  1. Combine paprika, 1 teaspoon rosemary and 1/2 teaspoon pepper; rub over chicken breasts. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until chicken is cooked through. Transfer to a plate; cover with foil and set aside.
  2. Add remaining 1 tablespoon oil to same skillet. Add red pepper, garlic and remaining rosemary; saute 3 minutes. Transfer mixture to a large bowl; stir in beans and remaining pepper. Stir in arugula and vinegar. Stir in 3/4 cup cheese; transfer to four serving plates. Top with chicken and any remaining juices from the plate. Top with remaining cheese.

Nutrition Facts

Per Serving: 430 calories; 18.2 g fat; 27.7 g carbohydrates; 39.6 g protein; 95 mg cholesterol; 206 mg sodium. Full nutrition


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Interesting idea, good flavors, and it made a nice meal. But the cheese was really off-putting. I know it was submitted by Sargento, but it really didn't fit this recipe. I can see non-melted...

This was a really nice dinner. I had turkey breast cutlets on hand and used those. Other than that, I added a few slices of red onions that I had leftover. It was a meal that I will definitely e...