Banish the winter blues with our warm winter bean salad with chicken. Try to get butter beans from a jar as they’re generally softer and more flavourful
Prep:5 mins
Serves 2
2 skin-on chicken breasts2 tbsp olive oil2 garlic cloves, sliced100ml chicken stock300g butter beans, rinsed and drained1 lemon, juiced100g kale, tough stalks removed and leaves tornsmall handful of dill, finely chopped1 head of radicchio, roughly chopped15g parmesan, finely grated
STEP 1Coat the chicken in 1 tbsp of the olive oil and season well. Heat a frying pan over a medium heat and fry the chicken, skin-side down, until the skin is golden, about 8-10 mins. Flip and cook for a further 8-10 mins until cooked through. Set aside on a plate to rest for 5 mins, then cut into slices.STEP 2Tip the garlic, stock and butter beans into the pan and gently simmer for a few minutes until the stock has almost reduced completely. Remove from the heat and season to taste.STEP 3Meanwhile, combine the lemon juice with the kale in a bowl. Massage the juice into the leaves using your hands until the leaves have softened, about 2-3 mins. Toss in the dill, radicchio, parmesan and remaining olive oil. Season well and tip onto a serving platter. Top with the garlicky beans and chicken.
