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Chicken and bean salad
Chicken and bean salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Protein-packed chicken dish with zesty pistachio topping.
Ingredients:
  • 42.00 gm fresh lemon juice
  • 9.20 gm olive oil
  • 1 garlic clove, crushed
  • 3 tsp sumac
  • 400g chicken tenderloins
  • 400g kipfler potatoes, peeled
  • 250g green beans, topped
  • 90g (1/3 cup) Traditional Lite Natural Yoghurt
  • 1/2 red onion, cut into thin wedges
  • 20.00 ml chopped pistachio kernels
Instructions:
  • In a shallow glass or ceramic bowl, mix together the lemon juice, oil, garlic, and 1 teaspoon of sumac. Add the chicken and toss to coat well. Refrigerate and let it marinate for 10 minutes.
  • Steam the potatoes until tender, about 10 minutes, then toss in the beans for the final 2 minutes. Rinse everything in cold water and drain.
  • Mix the yogurt and the rest of the sumac in a small bowl.
  • Slice the potatoes into 2cm-thick pieces and transfer to a bowl along with the beans, onion, and mint. Season generously with pepper and mix everything together well.
  • Preheat a barbecue grill or chargrill on high heat. Grill the chicken for 2 minutes on each side until it's beautifully charred and fully cooked.
  • Spoon the potato mixture and chicken onto serving plates. Drizzle with the yogurt mixture and sprinkle with pistachios before serving.

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