eCook Meal
Three-Bean Salad & Chicken
with Danish-style feta, a pesto drizzle & fresh parsley
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!
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R142.46
for 4 servings · R35.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Coriander & Chilli Pesto
- Classic Vinaigrette
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Green Beans, Kidney Beans, Onion, Parsley, Pesto Princess Coriander & Chilli Pesto, Salad Leaves, Tomato
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?
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. 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). 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. 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.
What should be prepared from my kitchen to make Three-Bean Salad & Chicken?
Butter Beans, Chicken, Classic Vinaigrette, Feta, Green Beans, Kidney Beans, Onion, Parsley, Pesto Princess Coriander & Chilli Pesto, Salad Leaves, Tomato
How many calories does Three-Bean Salad & Chicken have?
848 calories
How much fat content does Three-Bean Salad & Chicken have?
grams