Warm salad with chicken and beans

Votes: 2

How to Make - Warm Chicken and Bean Salad

Photo of the dish: Antonis Achilleos

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 499, total fat 16 G., saturated fats 3 G., proteins 47 G., carbohydrates 36 G., fiber 6 G., cholesterol 99 mg, sodium 1384 mg, sugar G.

Warm salad with chicken and beans - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g canned lima beans, drain the liquid and rinse under water
300g grilled sweet peppers in marinade, remove from marinade and chop coarsely
1/4 cup pickled cucumbers, cut into slices
2 stalks celery, diced
2 tbsp chopped fresh parsley
Finely grated zest and juice of 1 lemon
1/4 cup olive oil
600-700 g skinless chicken breast fillet
6 sprigs of thyme
1 head of red onion, cut into half rings
1/4 tsp dried pepper flakes
6 cups of young green salad mix

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large salad bowl, combine beans, roasted peppers, pickles, celery, parsley, lemon zest and juice.
Heat olive oil in a skillet. Add chicken breasts and thyme sprigs, red onion, and pepper flakes. Cook until browned on one side, about 4 minutes.

Turn the meat over, add 1/4 cup water, cover, and reduce the heat to low. Continue cooking for another 5-8 minutes, until tender. Transfer the meat to a cutting board and discard the thyme sprigs. Transfer the fried onions to the salad bowl with the vegetables.