Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad

Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad


"Flavorful chicken and arugula salad, topped with Reduced Sodium Cheddar cheese, makes for a perfect quick spring meal."


30 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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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.
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  1. 3 Ratings


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...