Warm butter bean and chicken salad
Dimitra's Dishes · ♥ 439 likes · 5.9K views · 4 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 tbsp olive oil
- 3–4 whole scallions
- ¼ cup parsley
- 2 cup roasted chicken
- 3 can butter beans
Drain the canned butter beans, rinse with cold water and let drain well.
- ½ whole juice of half a lemon
- 2–3 tbsp red wine vinegar
In a little pitcher combine the juice of half a lemon, red wine vinegar, olive oil and mustard; whisk and set aside.
- ¼ cup olive oil
- 1 tsp mustard
Chop the scallions and the parsley.
Heat olive oil in a skillet; cook the thinly sliced white parts of the scallions a few minutes until soft. Add the grated garlic and warm through.
- 2 cloves garlic cloves
- salt
- freshly cracked black pepper
Add the beans, toss in the oil, season with salt and pepper and warm through five minutes, adding the dark green scallion parts to wilt.
- kalamata olives
- feta
Off the heat add the parsley and the dressing and toss. Add the pitted olives and crumble feta on top; add the roasted chicken and toss.
Dressing, olives, feta and chicken