Name: Chicken salad with peppers and beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 pimento peppers; vinegar; 1 dried chilli flakes; 4 chicken breast fillets; 2 tsp paprika smoked; 2 tsp sea salt coarse; 1 tsp freshly ground black pepper; 160 g edamame beans blanched; 160 g broad beans blanched; 3 anchovy fillets mashed; 1 vinegar sherry; 20 g fresh parsley chopped; micro greens to garnish

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Ingredients (13)

4	pimento peppers
	vinegar
1	dried chilli flakes
4	chicken breast fillets
2 tsp	paprika — smoked
2 tsp	sea salt — coarse
1 tsp	freshly ground black pepper
160 g	edamame beans — blanched
160 g	broad beans — blanched

DRESSING:

3	anchovy fillets — mashed
1	vinegar — sherry
20 g	fresh parsley — chopped
	micro greens — to garnish

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Method:

Preheat the oven to 180ºC.

Place the pimentos on a small baking tray, drizzle with olive oil and vinegar, sprinkle with chilli flakes and season well, roast for 20 minutes or until cooked. Remove and set aside.

Brush the chicken breasts with olive oil, then mix together the smoked paprika, salt and pepper, rub all over the chicken, place on a lined baking tray and roast for 10 minutes, or until cooked through. Slice and set aside.

For the dressing:
Place the anchovies in a small bowl, stir in vinegar and slowly whisk in olive oil, stir in parsley and season.

Place the edamame and broad beans on a platter, toss with peppers and sliced chicken, drizzle over the dressing and season well. Garnish with micro herbs.

Text and image:Fairlady

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