Rotisserie Chicken & Butter Bean Salad
This rotisserie chicken and butter bean salad is the kind of low-effort, high-reward meal I find myself making on repeat.
Ingredients
- 300 g chicken meat about 2 chicken breasts, from a store bought rotisserie chicken
- 2 cans butter beans
- 150 g snow peas ends removed, thinly sliced
- 2 cucumbers Lebanese, peeled, deseeded and thinly sliced
- 1 roast capsicum from a jar, finely chopped
- ½ cup parsley roughly chopped
- 1 small shallot roughly chopped
- 1 red chilli roughly sliced
Creamy Honey Mustard Dressing
- 2 tablespoon mayonnaise
- 1 tablespoon honey
- 1 tablespoon wholegrain mustard
- ½ lemon juiced
- ½ teaspoon sea salt kosher or fine sea salt
- 1 garlic clove minced
Instructions
- Add parsley, chilli and shallot to a small food chopper or mini food processor and blitz until very finely chopped. Alternatively you can just finely chop everything with a knife.
- Remove chicken meat (I mostly use the breasts) from the rotisserie chicken, leave the skin on for more flavour and dice into small pieces.
- Drain, rinse and dry beans and add to a large mixing bowl along with the parsley mix, chicken, the thinly sliced snow peas and cucumber. Either finely chop the roasted capsicum or add to food processor and pulse a few times, then add to the bowl with the beans, chicken etc.
- Mix together all of the dressing ingredients in a small bowl, adjust salt, lemon, honey etc to preference.
- Pour the dressing over the salad, toss and serve. Enjoy!
Nutrition
Calories: 392kcalCarbohydrates: 42gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 827mgPotassium: 1044mgFiber: 12gSugar: 14gVitamin A: 1347IUVitamin C: 63mgCalcium: 97mgIron: 6mg
Tried this recipe?Let us know how it was!