Double Chicken and Bean Salad
with Oil and Vinegar Dressing- Wheat
- Sulphites
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
- Triticale
Ingredients: Chicken breasts • Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Green beans • Farro (wheat) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Parsley • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Ingredients
4 unit(s)
Chicken Breasts
1 unit(s)
Cannellini Beans
170 g
Green Beans
½ cup
Farro
(Contains: Wheat May be present: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 unit(s)
Garlic, cloves
4.3 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
