Warm salad with chicken and beans – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 499, total fat 16 g. saturated fat 3 g. protein 47 g. carbohydrates 36 g., fiber 6 g., cholesterol 99 mg., sodium 1384 mg., sugar g. 
Photo of the dish: АнтонисAchilleos Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr canned lima bean, drain and rinse under water
- 300 gr grilled sweet peppers in marinade, get out marinade and chopped
- 1/4 Art. pickled cucumbers, cut into slices
- 2 celery stalks, diced
- 2 tbsp. l chopped fresh parsley
- Finely grated zest and juice of 1 lemon
- 1/4 Art. olive oil
- 600 – 700 gr. skinless chicken breast fillet
- 6 sprigs of thyme
- 1 head of red onion, cut into half rings
- 1/4 tsp dried pepper flakes
- 6 tbsp. salad mixture of young herbs
Recipes with similar ingredients: lima beans, bell peppers, pickled cucumber, celery, parsley, lemon juice, lemon zest, chicken breast, thyme, red onion, red pepper flakes, Mesclan salad mix
Recipe preparation:
- Mix beans, baked peppers, pickled in a large salad bowl cucumbers, celery, parsley, zest and lemon juice.
- Heat olive oil in a pan. Put in the pan chicken breast and thyme sprigs, add red onion and pepper flakes. Fry until the meat is fried on one side, for about 4 minutes Turn the meat over, add 1/4 tbsp. water, cover and reduce to low temperature. Continue cook, another 5 – 8 minutes, until cooked. Put meat on chopping board and throw away thyme sprigs. Shift fried onions in a salad bowl to vegetables.
- Cut chicken into thin slices across the fibers and add to salad. Then add young herbs and mix.
