Our take on the classic three-bean salad combines meaty kidney beans, creamy butter beans & charred green beans. Topped with moreish chicken mini fillets, drizzles of pesto & salty crumbles of feta. Look at you, Chef!
Chicken & Three Bean Salad
Chicken & Three Bean Salad
with Danish-style feta, a pesto drizzle & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butter Beans
- Chicken
- Classic Vinaigrette
- Danish-style Feta
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Green Beans
- Green Leaves
- Kidney Beans
- Pesto Princess Coriander & Chilli Pesto
- Red Onion
- Red Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey (optional)
- Butter (optional)
ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
IT’S GREEN. AND IT’S A BEAN.
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CLASSIC FOR A REASON
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in 1-2 tsp of sweetener. Toss through the drained kidney & butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Cover and set aside to marinate in the fridge for at least 15-20 minutes.
CHEEKY CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
PRESTO! GET THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
IT WAS MEANT TO BEAN, CHEF!
Make a bed of the flavourful three-bean salad. Top with the juicy chicken and the caramelised onion wedges. Drizzle with the loosened pesto. Scatter over the crumbled feta and garnish with the remaining parsley.
Red Onion - 1
Green Beans - 100g
Classic Vinaigrette - 25ml
Kidney Beans - 120g
Butter Beans - 120g
Tomato - 1
Fresh Parsley - 4g
Free-range Chicken Mini Fillets - 150g
Pesto Princess Coriander & Chilli Pesto - 15ml
Green Leaves - 20g
Danish-style Feta - 50g
ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
IT’S GREEN. AND IT’S A BEAN.
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CLASSIC FOR A REASON
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in 1-2 tsp of sweetener. Toss through the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Cover and set aside to marinate in the fridge for at least 15-20 minutes.
CHEEKY CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PRESTO! GET THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
IT WAS MEANT TO BEAN, CHEF!
Make a bed of the flavourful three-bean salad. Top with the juicy chicken and the caramelised onion wedges. Drizzle with the loosened pesto. Scatter over the crumbled feta and garnish with the remaining parsley.
Red Onion - 1
Green Beans - 200g
Classic Vinaigrette - 50ml
Kidney Beans - 240g
Butter Beans - 240g
Tomato - 1
Fresh Parsley - 8g
Free-range Chicken Mini Fillets - 300g
Pesto Princess Coriander & Chilli Pesto - 30ml
Green Leaves - 40g
Danish-style Feta - 100g
ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
IT’S GREEN. AND IT’S A BEAN.
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CLASSIC FOR A REASON
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in 1-2 tsp of sweetener. Toss through the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Cover and set aside to marinate in the fridge for at least 15-20 minutes.
CHEEKY CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PRESTO! GET THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
IT WAS MEANT TO BEAN, CHEF!
Make a bed of the flavourful three-bean salad. Top with the juicy chicken and the caramelised onion wedges. Drizzle with the loosened pesto. Scatter over the crumbled feta and garnish with the remaining parsley.
Red Onions - 2
Green Beans - 300g
Classic Vinaigrette - 75ml
Kidney Beans - 360g
Butter Beans - 360g
Tomatoes - 2
Fresh Parsley - 12g
Free-range Chicken Mini Fillets - 450g
Pesto Princess Coriander & Chilli Pesto - 45ml
Green Leaves - 60g
Danish-style Feta - 150g
ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
IT’S GREEN. AND IT’S A BEAN.
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CLASSIC FOR A REASON
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and seasoning. If the dressing is too strong for your liking, whisk in 1-2 tsp of sweetener. Toss through the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Cover and set aside to marinate in the fridge for at least 15-20 minutes.
CHEEKY CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PRESTO! GET THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
IT WAS MEANT TO BEAN, CHEF!
Make a bed of the flavourful three-bean salad. Top with the juicy chicken and the caramelised onion wedges. Drizzle with the loosened pesto. Scatter over the crumbled feta and garnish with the remaining parsley.
Red Onions - 2
Green Beans - 400g
Classic Vinaigrette - 100ml
Kidney Beans - 480g
Butter Beans - 480g
Tomatoes - 2
Free-range Chicken Mini Fillets - 600g
Fresh Parsley - 15g
Pesto Princess Coriander & Chilli Pesto - 60ml
Green Leaves - 80g
Danish-style Feta - 200g
Woolies Products in this dish
