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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Chicken & Three Bean Salad?
The preparation time for Chicken & Three Bean Salad with Danish-style feta, a pesto drizzle & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Chicken & Three Bean Salad with Danish-style feta, a pesto drizzle & fresh parsley?
The total time required to make Chicken & Three Bean Salad with Danish-style feta, a pesto drizzle & fresh parsley is between 40 and 55 minutes.
How many servings does Chicken & Three Bean Salad provide?
4 servings
What are the main ingredients in Chicken & Three Bean Salad?
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
What is the nutritional information of Chicken & Three Bean Salad?
Calories: 793, Carbs: 65 grams, Fat: grams, Protein: 63.8 grams, Sugar: 22.1 grams, Salt: 1165 grams
How do I prepare Chicken & Three Bean Salad?
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.
What should be prepared from my kitchen to make Chicken & Three Bean Salad?
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
How many calories does Chicken & Three Bean Salad have?
793 calories
How much fat content does Chicken & Three Bean Salad have?
grams
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