White bean & Zucchini Salad with Chimichurri Chicken
Serves 4.
Easy.
Cooking and preparation time: 40 minutes (plus marinating)
Ingredients:
Chimichurri dressing
50ml Olive oil
50ml Lemon juice (plus zest)
3 Cloves Garlic, finely chopped
20g Parsley, chopped
20g Rosemary, chopped
Pinch Chili flakes
Chimichurri Chicken
2 Chicken fillets
3 Tbsp. Chimichurri dressing
Bean salad
1 Courgette (Zucchini), peeled into ribbons
3 Tbsp. Chimichurri dressing
20g Fresh Basil, chopped
500g Red cherry tomatoes, halved
400g Tinned Butter beans, drained
1/2 Red onion, finely sliced
Salad dressing
4 Tbsp. Olive oil
1 Tbsp. Sherry vinegar
1/2 Tbsp. Dijon mustard
Pepper to season
Method:
Make the chimichurri sauce by mixing all ingredients together. Then mix the chicken with 3 tbsp. of the chimichurri sauce and allow to marinade in the fridge for at least 2-3 hours.
Chargrill the chicken fillets on each side and finish cooking in the oven at 180c for approx. 15 minutes. Allow to cool and slice.
While the chicken is cooling, prepare the bean salad by tossing the courgette ribbons with 3 tbsp. of the chimichurri sauce, and chargrill for 3 mins, then allow to cool.
Make the salad dressing by mixing olive oil, sherry vinegar, mustard and pepper.
Toss the butter beans, sliced onions, cherry tomatoes and courgettes with the dressing and chopped herbs.
Divide the salad equally and place the sliced chicken on top.
If you have any allergies or intolerances, please check packaging or point of sale allergen information