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Broccolini and bean chicken salad with pistachio mint dressing recipe
Broccolini and bean chicken salad with pistachio mint dressing recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
30-minute Broccolini and Bean Chicken Salad with Pistachio Mint Dressing is a quick and satisfying meal with vibrant veggies. Perfect for busy nights!
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1 large chicken breast
  • 150g green beans, trimmed
  • 1 bunch broccolini, trimmed, halved lengthways
  • 400g can cannellini beans, drained, rinsed
  • 3 green onions, thinly sliced
  • 1 avocado, sliced
  • 4 radishes, sliced
  • 60g baby rocket
  • 42.00 gm lemon juice
  • 20.00 ml finely chopped fresh mint leaves
  • 20.00 ml finely chopped pistachio kernels
  • 4 soft-boiled eggs, halved
  • Finely chopped fresh mint leaves, to serve
Instructions:
  • In a hot frying pan, sear chicken in 2 teaspoons of oil for 4 minutes per side until fully cooked. Let it rest on a plate, lightly covered with foil, for 5 minutes before slicing and serving.
  • Boil green beans and broccolini in a large saucepan for 3 minutes until vibrant and tender. Drain and then refresh in cold water before transferring to a large serving bowl.
  • Gently combine cannellini beans, onion, avocado, radish, rocket, and chicken with the broccolini mixture.
  • Combine lemon juice, mint, pistachios, and the rest of the oil in a bowl. Season with salt and pepper and mix well.
  • Garnish salad with egg slices and fresh mint leaves, then generously drizzle with dressing before serving.

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