Chicken salad with beans
6 servings
90 minutes
Chicken salad with beans is a light and nutritious dish inspired by Italian culinary traditions. Italian cuisine is known for its harmonious blend of fresh vegetables, olive oil, and simple yet rich flavors. In this salad, tender chicken breast cooked gently over low heat combines with the hearty texture of red beans and the sweetness of ripe tomatoes. The vibrant flavor is complemented by crunchy red bell pepper and aromatic green onions. The dressing made from wine vinegar and olive oil adds a refreshing tang to the dish. This salad is perfect as a standalone meal, a light dinner, or an accompaniment to main courses.
1
Place the chicken fillet in a pot, cover with boiling water just enough to barely submerge the meat. Bring to a boil, skim off the foam, cover with a lid, and simmer on low heat for 12-15 minutes.
- Chicken breast: 400 g
2
Let the fillet cool completely in the broth under a lid for at least 30 minutes. Then remove it and strain the broth. Shred the fillet into fibers.
3
Peel the tomatoes, chop the flesh. Chop the green onion and slice the pepper into strips.
- Tomatoes: 5 piece
- Green onions: 1 bunch
- Red sweet pepper: 1 piece
4
Mix chicken, beans (without juice), tomatoes, onion, greens, and pepper in a salad bowl. Before serving, dress with wine vinegar and olive oil, season with salt and pepper, and mix.
- Chicken breast: 400 g
- Canned red beans: 1 jar
- Tomatoes: 5 piece
- Green onions: 1 bunch
- Red sweet pepper: 1 piece
- Wine vinegar: 3 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste