Salsa Verde Chicken Salad
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 2 chicken breasts
- 4 sprigs thyme
- 1 clove garlic, sliced
-
For the Salsa Verde
- 2 cups Italian parsley
- 2 cups basil leaves
- 1⁄4 cup mint leaf
- 3 cloves garlic
- 2 tablespoons Dijon mustard
- 5 anchovy fillets (optional)
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 500 g green beans, topped and tailed
- 1 avocado, sliced
directions
- For the chicken, butterly the breasts open and flatten with a meat mallet or rolling pin.
- You can do this using cling wrap to avoid mess.
- Season with salt and pepper.
- Heat oil in a frying pan.
- Add garlic and thyme.
- Allow to infuse slightly.
- Add breasts to pan.
- Cook for 2 minutes on each side or until cooked through.
- Slice chicken into manageable pieces.
- For the Salsa Verde.
- Combine all of the ingredients in a foodprocessor OR chop the herbs, garlic, and anchovy fillets really fine and add other ingredients.
- You will need to taste the sauce, it should not need salt if you use the anchovies but it might need a little more of another ingredient.
- Blanch the beans in plenty of lightly salted boiling water for 3 minutes.
- Refresh in cold water to stop the cooking process.
- Combine beans and avocado in a bowl.
- Stir in some of the salsa verde and toss to coat.
- Serve with the chicken on top and perhaps a little more dressing on top.
- This can be served warm or at room temperature.
- It is nice either way.
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RECIPE SUBMITTED BY
Sassy Syrah
Sydney, 0
syrah81@gmail.com