Griddled chicken salad with courgettes and cannellini beans recipe
Griddled chicken salad recipe
This salad is great for feeding a big gang of friends – simply increase the ingredients.
Preparation time: 20 minutes, plus marinating
Cooking time: 15 minutes
Serves 3
2 free-range chicken breasts, cut lengthways into thin strips
1 bunch fresh oregano, leaves removed and roughly chopped
5 garlic cloves
1 lemon, sliced, plus juice ½ lemon
4tbsp olive oil
3 large courgettes, cut lengthways into very thin strips
200g (7oz) green beans, trimmed, then blanched and cooled
1 x 400g can cannellini beans, drained and rinsed
1 Place the chicken strips in a non-metallic bowl with half the oregano, 4 of the garlic cloves, the sliced lemon and 3 tablespoons of the olive oil. Cover, chill and marinate for at least 2 hours, or preferably overnight.
2 Make the dressing by mixing together the remaining oregano leaves, crushed garlic clove, lemon juice and olive oil. Season and set aside. Heat a griddle pan, oil and season the courgette slices, and griddle in batches until they are soft and tender. Set aside.
3 Remove the chicken from the marinade, season and griddle in batches, until the chicken is cooked through. Place in a serving bowl with the courgettes, green beans and cannellini beans, and drizzle with the dressing. Serve with crusty seeded bread. This salad will keep in the fridge for 4 hours without going soggy.
Per serving: 395 calories, 18g fat (3g saturated), 23g carbohydrate
Vegetarian option:
If you want to make this veggie, just swap the chicken for sliced halloumi. It would also work well with chickpeas instead of cannellini beans. You can cook a big batch of courgettes this way and keep them in the fridge with a little oil for up to 3 days.
