Enjoy the hot summer nights with this easy chicken bean salad using only six ingredients.
Ingredients
- 250g baby green beans, trimmed
- 2 (500g total) Steggles chicken breast fillets, trimmed, halved horizontally
- 75g baby spinach
- 1/3 cup almond kernels
- 100g Greek feta, roughly crumbled
- 2 tablespoons balsamic and roasted garlic salad dressing
Method
- Step 1Bring a medium, deep frying pan of water to the boil over medium-high heat. Add beans. Cook for 2 to 3 minutes, or until just tender. Using tongs, remove beans to a colander. Refresh under cold water. Drain. Place in a large bowl.
- Step 2Reduce heat to medium. Bring water to a simmer. Poach chicken, for 6 to 8 minutes or until cooked through. Transfer to a chopping board. Set aside for 5 minutes to cool. Shred. Add chicken to beans.
- Step 3Add spinach, almond kernels and feta to the chicken mixture. Drizzle with dressing. Season with salt and pepper. Gently toss to combine. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1286 kj
Energy
18g
Fat Total
5g
Saturated Fat
3g
Fibre
31g
Protein
76mg
Cholesterol
460.98mg
Sodium
2g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Andrew Young
- Publication: Super Food Ideas
0