Steamed chicken with salsa verde & bean salad

Recipes / Salads

Ready in just 20 minutes, this is fast food at its fresh and healthy best.

Recipe «Steamed chicken with salsa verde & bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup firmly packed fresh mint leaves, 1/2 cup firmly packed fresh basil leaves, 1 1/2 cups firmly packed fresh continental parsley, 2 small anchovy fillets, drained, finely chopped, 2 tbsp hot water , 1 tbsp fresh lemon juice, 2 tsp Dijon mustard, 2 tsp olive oil , 4 single chicken breast fillets, 250g small green beans, topped, 1 x 400g can Edgell butter beans, rinsed, drained, 1 x 250g punnet cherry tomatoes, halved.

Ingredients:

  • 1/2 cup firmly packed fresh mint leaves 
  • 1/2 cup firmly packed fresh basil leaves 
  • 1 1/2 cups firmly packed fresh continental parsley 
  • 2 small anchovy fillets, drained, finely chopped 
  • 2 tbsp hot water 
  • 1 tbsp fresh lemon juice 
  • 2 tsp Dijon mustard 
  • 2 tsp olive oil 
  • 4 single chicken breast fillets 
  • 250g small green beans, topped 
  • 1 x 400g can Edgell butter beans, rinsed, drained 
  • 1 x 250g punnet cherry tomatoes, halved 

Instructions

  1. Place mint, basil and 1 cup of parsley in the bowl of a food processor. Process until finely chopped. Add anchovy, water, lemon juice, mustard and oil. Process until smooth. Season with pepper.
  2. Line a large steamer with non-stick baking paper. Place the chicken in the steamer. Cover and place over a saucepan of simmering water (make sure the steamer doesn't touch the water). Cook, covered, for 6-8 minutes or until just cooked through.
  3. Meanwhile, cook the green beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Place the green beans, butter beans, tomato and remaining parsley in a bowl. Add 2 tablespoons of the salsa verde. Toss to coat.
  4. Thickly slice the chicken. Divide the salad among serving plates. Top with the chicken. Spoon over the remaining salsa verde to serve.