Griddled Chicken Salad with Courgettes and Cannellini Beans Recipe

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serves:

3

Skill:

easy

Total Time:

00:35
plus marinating

Prep:

00:20
plus marinating

Cooking:

00:15

Nutrition per portion

RDA
Calories 395 kCal 20%
Fat 18g 26%
  -  Saturates 3g 15%

Switch up your usual chicken salad using this courgette recipe and you’ll be pleasantly surprised with the fresh taste of this dish.

With plenty of green vegetables – including the courgette and green beans – along with cannellini beans, this salad is packed with vitamins and minerals. It’s also really filling thanks to the protein filled cannellini beans, so it’s a great lunch option and healthy chicken recipe to keep you satisfied all afternoon.

HOW TO MAKE GRIDDLED CHICKEN SALAD WITH COURGETTES AND CANNELLINI BEANS


Ingredients

  • 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

Method

  • 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.

  • 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.

  • 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.

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