Salsa Verde Chicken Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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