Chicken with Tomato, Cannellini Bean and Basil Salad
Bringing a little Italian riff to a simple weeknight dinner, this tomato, cannellini bean and basil salad is fresh, fragrant and just right when served with golden, pan-fried chicken.
Recipe
1
Cook Chicken
Heat 2 teaspoons olive oil in a frypan over medium-high heat. Sprinkle chicken with salt and pepper. Add to pan and cook, turning occasionally, for 12 minutes or until chicken is cooked through. While chicken is cooking, continue with step 2.
2
Prepare Vegetables
Halve tomatoes. Finely chop spring onion. Rinse and drain cannellini beans.
3
Chop Basil
Pick basil leaves from their stems and roughly chop.
4
Make Dressing
Place red wine vinegar, remaining olive oil, basil, spring onion and a pinch of sea salt and pepper in a bowl big enough to fit the salad and mix well to combine.
5
Mix Salad
Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.
6
Plate Up
Thinly slice chicken. Divide salad between bowls and top with chicken to serve.