Our take on the classic three-bean salad combines meaty kidney beans, creamy butter beans & charred green beans. Topped with moreish chicken pieces, drizzles of pesto & salty crumbles of feta. Look at you, Chef!
Three Bean Salad & Chicken
Three Bean Salad & Chicken
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 Pieces
- Fresh Parsley
- Green Beans
- Kidney Beans
- Onion
- Onions
- Pesto Princess Coriander & Chilli Pesto
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey (optional)
- Butter (optional)
ROAST
Preheat the oven to 200°C. Pat the Chicken pieces dry with paper towel. Place on a roasting tray along with the onion wedges. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
IT’S GREEN. AND IT’S A BEAN.
Place a pan over 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 shredded salad 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 pieces and the onion wedges. Drizzle with the loosened pesto. Scatter over the crumbled feta and garnish with the remaining parsley.
ROAST
Preheat the oven to 200°C. Pat the Chicken pieces sticks dry with paper towel. Place on a roasting tray along with the onion wedges. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
IT’S GREEN. AND IT’S A BEAN.
Place a pan over 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 shredded salad 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 pieces and the onion wedges. Drizzle with the loosened pesto. Scatter over the crumbled feta and garnish with the remaining parsley.
ROAST
Preheat the oven to 200°C. Pat the Chicken pieces dry with paper towel. Place on a roasting tray along with the onion wedges. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
IT’S GREEN. AND IT’S A BEAN.
Place a pan over 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 shredded salad 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 pieces and the onion wedges. Drizzle with the loosened pesto. Scatter over the crumbled feta and garnish with the remaining parsley.
ROAST
Preheat the oven to 200°C. Pat the Chicken pieces dry with paper towel. Place on a roasting tray along with the onion wedges. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
IT’S GREEN. AND IT’S A BEAN.
Place a pan over 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 shredded salad 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 pieces and the 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 Three Bean Salad & Chicken?
The preparation time for Three Bean Salad & Chicken with Danish-style feta, a pesto drizzle & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Three Bean Salad & Chicken with Danish-style feta, a pesto drizzle & fresh parsley?
The total time required to make Three Bean Salad & Chicken with Danish-style feta, a pesto drizzle & fresh parsley is between 40 and 55 minutes.
How many servings does Three Bean Salad & Chicken provide?
4 servings
What are the main ingredients in Three Bean Salad & Chicken?
Butter Beans, Chicken, Classic Vinaigrette, Danish-style Feta, Free-range Chicken Pieces, Fresh Parsley, Green Beans, Kidney Beans, Onion, Onions, Pesto Princess Coriander & Chilli Pesto, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Three Bean Salad & Chicken?
Calories: 848, Carbs: 54 grams, Fat: grams, Protein: 63.5 grams, Sugar: 27.5 grams, Salt: 559 grams
How do I prepare Three Bean Salad & Chicken?
ROAST: Preheat the oven to 200°C. Pat the chicken pieces sticks dry with paper towel. Place on a roasting tray along with the onion wedges. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). IT’S GREEN. AND IT’S A BEAN.: Place a pan over 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 shredded salad 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 pieces and the 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 Three Bean Salad & Chicken?
Butter Beans, Chicken, Classic Vinaigrette, Danish-style Feta, Free-range Chicken Pieces, Fresh Parsley, Green Beans, Kidney Beans, Onion, Onions, Pesto Princess Coriander & Chilli Pesto, Salad Leaves, Tomato, Tomatoes
How many calories does Three Bean Salad & Chicken have?
848 calories
How much fat content does Three Bean Salad & Chicken have?
grams
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