Smokey Chicken & Cannellini Bean Salad
with Garlicky Dijon-Yoghurt Dressing
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Succulent chicken breast, seasoned with our smokey paprika spice blend and seared to perfection, pairs with a crisp cannellini bean salad tossed with cucumber, celery and baby spinach in a creamy Dijon-yoghurt dressing. This light, flavour-packed meal is sure to impress! This recipe is under 650kcal per serving.
Ingredients
1
Cucumber
1 packet
Baby Spinach Leaves
1
Celery
2
Garlic
1 tin
Cannellini Beans
320 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Dijon Mustard
Plain Yoghurt
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Roughly chop cucumber and baby spinach leaves. Thinly slice celery. Finely chop or crush garlic.
• Drain and rinse cannellini beans.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine chicken steaks, paprika spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil to a large bowl.
• Return pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked when it is no longer pink inside.
• To the bowl with garlic oil, add Greek-style yoghurt and Dijon mustard. Stir to combine.
• Add cannellini beans, celery, cucumber and baby spinach tossing to coat. Season to taste with salt and pepper.
• Slice chicken, if preferred.
• Divide smokey chicken and cannellini bean salad between plates to serve. Enjoy!
