Salade double de poulet et haricots
avec vinaigrette à l'huile et au vinaigre- Blé
- Sulfites
- Noix
- Soya
- Lait
- Sulfites
- Crustacés
- Oeuf
- Sésame
- Moutarde
- Arachides
- Blé
- Poisson
- Peut contenir des traces d’allergènes
- Triticale
Ingrédients: Poitrines de poulet • Haricots cannellini (haricots blancs, eau, sel, chlorure de calcium, EDTA de disodium) • Haricots vert • Farro (blé) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Persil • Ail • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium).
Ingrédients
4 pièce(s)
Poitrines de poulet
1 pièce(s)
Haricots cannellini
170 g
Haricots verts
½ tasse(s)
Farro
(Contient: Blé Peut contenir : Noix, Soya, Lait, Sulfites, Crustacés, Oeuf, Sésame, Moutarde, Arachides, Blé, Poisson)
7 g
Persil
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
2 pièce(s)
Gousses d'ail
4.3 g
Assaisonnement italien
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Triticale, Blé)
Pas inclus dans votre livraison
2.5 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add farro, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Trim green beans, then cut into 1-inch pieces.
- Peel, then mince or grate garlic.
- Drain, then rinse canellini beans.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season with Italian Seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) oil.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook 1-2 min per side, until golden. \
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.** Work in batches, if necessary.
- Reheat the large non-stick pan over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1/2 tbsp (1 tbsp) oil and garlic. Cook for 1-2 min, stirring often, until green beans are tender-crisp. Season with salt and pepper
- In a large bowl, whisk together vinegar, parsley, 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper.
- Add farro, cannellini beans and green beans to the large bowl with the dressing. Season with salt and pepper, then toss to combine.
- Divide the chicken and farro bean salad between plates.
If you've opted for double chicken, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of chicken. Work in batches, if necessary.
