Chicken salad with cannellini beans

The creamy beans make all the difference to this warm salad.
recipe, salad, chicken, beans, light meals,side di
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Recipe from: 19 November 2015
Preparation time: 10 min
Cooking time: 20 min


  • 4
    boneless chicken breasts, cut into strips
  • 4
    tomatoes, quartered
  • 1
    chorizo sausage, sliced into rounds
  • 30
    garlic-flavoured oil
  • 15
    red wine vinegar
  • 10
  • 1
    small onion, sliced into rings
  • 2
    cans cannellini beans, drained
  • 100
    mixed salad leaves
  • pita breads
Servings: Change Serving


Arrange the chicken, tomatoes and chorizo on a baking tray and drizzle with oil. Season with salt and pepper and roast for 20 minutes at 220ºC. Then drizzle with the vinegar and honey and scatter the onion rings over the top.

Thoroughly rinse and drain the beans, stir through the warm salad mixture and then arrange on the salad leaves. Serve at room temperature with fresh pita bread.

Words and image: Home

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Read more on: recipe  |  chicken  |  salad  |  beans  |  side dishes  |  light meals


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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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