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Broccoli, Bean and Courgette Salad with Chicken and Salsa Verde Dressing

Broccoli, Bean and Courgette Salad with Chicken and Salsa Verde Dressing
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Broccoli, Bean and Courgette Salad with Chicken and Salsa Verde Dressing

Serves: 4

Preparation: 20 minutes

Cooking: 35 minutes

 

Ingredients

2 chicken breasts, halved
1 head broccoli, cut into florets
4 courgettes, diced
Large handful of green beans
4 handfuls salad greens of your choice
Parsley, torn

 

Salsa Verde Dressing

2 cloves garlic, peeled and minced
1 small handful capers, finely chopped
1 small handful gherkins, finely chopped
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste

 

Method

Preheat oven to 180°C

Bake chicken breasts for around 30 minutes or until cooked completely through (add a little water or stock to pan half way through cooking to keep them moist). When cooked cover with tinfoil and cool, then place in the fridge

Blanch broccoli, courgette and beans in boiling water for about a minute, drain and plunge into iced or cold water to refresh the colours

Make dressing by combining garlic, capers, gherkins and herbs in a bowl, mix in mustard and vinegar, then slowly stir in the olive oil until you get desired consistency. Season with salt and pepper, set aside

Mix broccoli, courgette, beans, parsley and shredded chicken in a bowl, pour in dressing (reserving some to decorate your plate) and gently toss through

Keep in the fridge until ready to serve

To serve spread plates or one large platter with the salad greens then add the vegetable and chicken mixture, finish with the remaining dressing and cracked pepper.