Chicken salad with peppers and beans

Recipe from: 27 October 2015
recipe, chicken, salad

Ingredients 17
Servings 4
Time 00:15

Ingredients

  • 4
    pimento peppers
  • 2
    Tbs
    olive oil
  • Vinegar for drizzling
  • 1
    Tbs
    chilli flakes
  • 4
    chicken breast fillets
  • 2
    Tbs
    olive oil
  • 2
    tsp
    smoked paprika
  • 2
    tsp
    coarse sea salt
  • 1
    tsp
    ground black pepper
  • 160
    g
    edamame beans, blanched
  • 160
    g
    broad beans, blanched and podded
  • DRESSING:
  • 3
    anchovies, mashed
  • 1
    Tbs
    sherry vinegar
  • 1/3
    cup
    olive oil
  • 20
    g
    fresh parsley, chopped
  • Micro herbs for garnishing
 

Method

00:30
 
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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Read more on: recipe  |  chicken  |  salad
 

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