What are the main ingredients in Three-Bean Salad & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey (optional)

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 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. 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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey (optional)

Three-Bean Salad & Chicken

Name: Three-Bean Salad & Chicken
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey (optional)

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

with Danish-style feta, a pesto drizzle & fresh parsley

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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.
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.

Free-range Chicken Pieces - 2
Onion - 1
Green Beans - 100g
Classic Vinaigrette - 25ml
Kidney Beans - 60g
Butter Beans - 60g
Tomato - 1
Fresh Parsley - 3g
Pesto Princess Coriander & Chilli Pesto - 15ml
Salad Leaves - 20g
Danish-style Feta - 50g

Download the Recipe

Serves 2

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, 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.
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.

Free-range Chicken Pieces - 4
Onion - 1
Green Beans - 200g
Classic Vinaigrette - 50ml
Kidney Beans - 120g
Butter Beans - 120g
Tomato - 1
Fresh Parsley - 5g
Pesto Princess Coriander & Chilli Pesto - 30ml
Salad Leaves - 40g
Danish-style Feta - 100g

Download the Recipe

Serves 3

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.
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.

Free-range Chicken Pieces - 6
Onions - 2
Green Beans - 300g
Classic Vinaigrette - 75ml
Kidney Beans - 180g
Butter Beans - 180g
Tomatoes - 2
Fresh Parsley - 8g
Pesto Princess Coriander & Chilli Pesto - 45ml
Salad Leaves - 60g
Danish-style Feta - 150g

Download the Recipe

Serves 4

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.
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.