January 15, 2026 | by ANNALIISA KAPP
If your lunch often turns into “whatever’s easiest”, you’re not alone. But skipping balanced meals can leave you crashing by mid-afternoon. Without enough protein, fibre, and healthy fat, blood sugar spikes and dips, leaving you tired, irritable, and reaching for snacks around 3PM.
That’s why this Chicken, Veggie & Butter Bean Salad is perfect for busy weeks. It’s simple, satisfying, and designed to keep your energy steady while keeping cravings at bay.
Why This Salad Works
This recipe hits the midlife blood sugar basics: protein + fibre + healthy fats.
- Protein: Chicken keeps you full and supports muscle health.
- Fibre: Butter beans slow digestion and feed your gut microbes.
- Healthy fats: Olive oil helps your body absorb nutrients and keeps you satisfied.
The salad also includes gut-friendly ingredients like garlic, red onion, and artichokes, and colourful veggies for polyphenols that your microbiome will love.
And for a functional boost, Eversio 4 Mushroom Blend is folded in for immune support, stress resilience, mental clarity, and metabolic health.
INGREDIENTS
Salad
- 2 cups cooked, shredded chicken
- 2 cups chicken broth
- 1½ cups butter beans, drained and rinsed
- 2 cups cherry tomatoes, quartered
- 1 small red onion, diced
- 1 bell pepper, diced
- 1½ cups artichoke hearts, quartered
- ½ cup fresh cilantro, chopped
- ¼ cup Kalamata olives
Dressing
- ⅓ cup extra-virgin olive oil
- 2 Tbsp balsamic vinegar
- 3 Tbsp lemon juice + ½ tsp zest
- ¼ tsp sea salt
- 1 Tbsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove, minced (optional but recommended)
- 2 tsp Eversio 4 Mushroom Blend
DIRECTIONS
Cook the chicken: Bring chicken broth to a boil in a medium saucepan. Add chicken, reduce the heat, cover, and simmer for 15 minutes or until cooked. Remove chicken and shred with two forks.
Make the dressing: Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well until emulsified.
Assemble the salad: In a large bowl, mix chicken, butter beans, cherry tomatoes, red onion, bell pepper, artichokes, cilantro, and olives.
Dress & portion: Pour the dressing over the salad and toss until evenly coated. Divide into 4 containers for grab-and-go lunches.
