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Warm chicken and bean salad

This warm salad is ready to eat within 20 minutes. It's protein-rich and the beans boast lots of minerals too, making it a perfect meal for the health-conscious. Serve it with brown rice or wholesome bread.  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g of chicken breast fillets skinless
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • 1 onion
  • 1 Tbsp olive oil
  • 1 tin butter beans
  • Dressing:
  • 2 Tbsp wholegrain mustard
  • 1 Tbsp honey or agave syrup
  • 1 Tbsp white wine vinegar
  • 1 Tbsp olive oil

Method
 

  1. Cut the chicken breasts into bite-sized chunks, put these into a mixing bowl.
  2. Chop the garlic and rosemary leaves and mix them with half of the oil. Pour this over the chicken pieces.
  3. Slice the onion thinly.
  4. Heat the remaining oil in a frying pan, fry the onion for 5 minutes then add the marinated chicken. Season to taste and cook for about 8-10 minutes until the chicken turns light brown.
  5. Meanwhile, either blanch the green beans in hot water or steam over boiling water. Drain, cover to keep warm.
  6. Drain the butter beans and add to the chicken to warm through.
  7. Whisk together the dressing.
  8. In a large serving dish toss the two beans with the chicken and the dressing. Season to taste then serve.