Warm Chicken Salad

Warm chicken salad served in a white bowl with mixed leaves
  • 2 servings
  • 30 minutes to prepare
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  • 2 chicken breasts
  • 1tbsp fresh thyme
  • 1 garlic clove, crushed
  • 1tbsp olive oil
  • Sea salt and pepper
  • For the Salad
  • 400g tin of cannellini beans, drained
  • 1/2 red onion, thinly sliced
  • 100g fresh mixed sprouts
  • 5 cherry tomatoes, halved
  • 1 garlic clove, crushed
  • 2tbsp extra virgin olive oil
  • 1tbsp parsley, chopped
  • 5 basil leaves, torn
  • 2-3 handfuls mixed leaves


Pre-heat the grill on a medium to high temperature.
Mix the thyme, olive oil and garlic in a bowl. Next, toss the chicken breasts in the mixture, then season with a little salt and pepper before popping under the grill. Cook the chicken breasts for 6 minutes each side.
Meanwhile, to make the salad, add the cannellini beans, red onion, mixed sprouts and tomatoes into a bowl. Lightly whisk the extra virgin olive oil and garlic, pour over the salad and mix well.
Add the parsley, basil and mixed leaves and toss.
When the chicken is ready, let it rest for 2 minutes slice and serve over the salad and enjoy.