recipes
Bean Salad with Chargrilled Chicken
A delicious combination of chicken, butter beans, tomatoes and fresh spinach leaves.
serves 4
10 min prep
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ingredients
| 2 tablespoons olive oil 1 clove garlic, peeled and crushed 1 teaspoon dried oregano leaves 2 tablespoons lemon juice ¼ teaspoon cracked black pepper 400g skinless chicken breast fillets, cut into thin strips 400g can Edgell Butter Beans, drained 425g can Edgell Asparagus Green Spears, drained 10-12 baby spinach leaves 6-8 cherry tomatoes, halved 1 red onion, peeled and cut into thin wedges |
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instructions
step 1
In a medium bowl combine oil, garlic, oregano, lemon juice, and cracked black pepper. Add chicken strips and marinade in the refrigerator until required.
step 2
Meanwhile gently toss drained Edgell Butter Beans, Edgell Asparagus, spinach leaves, cherry tomatoes and onion and spoon onto a serving platter.
step 3
Pan fry or char-grill chicken strips over a high heat for 2-3 minutes or until cooked. Arrange chicken strips over salad and serve.
recipe tip
For a crunchy nutty texture omit Edgell Butter Beans and substitute with a 400g can Edgell Chick Peas, drained.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1310kJ (314Cal) | 434kJ (104Cal) |
| Protein | 27.9g | 9.2g |
| Fat - Total | 15.3g | 5.0g |
| - Saturated | 3.1g | 1.0g |
| Carbohydrate | 12.6g | 4.2g |
| - Sugars | 4.0g | 1.3g |
| Dietary Fibre | 7.6g | 2.5g |
| Sodium | 376mg | 124mg |
| Potassium | 656mg | 217mg |
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Bean Salad with Chargrilled Chicken
Bean Salad with Chargrilled Chicken
A delicious combination of chicken, butter beans, tomatoes and fresh spinach leaves.
ingredients
2 tablespoons olive oil
1 clove garlic, peeled and crushed
1 teaspoon dried oregano leaves
2 tablespoons lemon juice
¼ teaspoon cracked black pepper
400g skinless chicken breast fillets, cut into thin strips
400g can Edgell Butter Beans, drained
425g can Edgell Asparagus Green Spears, drained
10-12 baby spinach leaves
6-8 cherry tomatoes, halved
1 red onion, peeled and cut into thin wedges
instructions
step 1
In a medium bowl combine oil, garlic, oregano, lemon juice, and cracked black pepper. Add chicken strips and marinade in the refrigerator until required.
step 2
Meanwhile gently toss drained Edgell Butter Beans, Edgell Asparagus, spinach leaves, cherry tomatoes and onion and spoon onto a serving platter.
step 3
Pan fry or char-grill chicken strips over a high heat for 2-3 minutes or until cooked. Arrange chicken strips over salad and serve.
serves 4 10 min prep recipe tip
For a crunchy nutty texture omit Edgell Butter Beans and substitute with a 400g can Edgell Chick Peas, drained.
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Email: simplygreatmeals@simplot.com.au