Chicken butter bean & walnut salad recipe

Ease your way into spring and summer with this warm chicken, butter bean and walnut salad recipe. The chicken provides chromium, a dietary mineral that can help the body use insulin more effectively, improving energy levels.

Serves 2

Ingredients:

200g diced chicken breast

2 sprigs rosemary, leaves picked and finely chopped

1 clove garlic, finely chopped

4 bsp olive oil

150g green beans, trimmed

100g spinach, shredded

400g tin butter beans, drained and rinsed

2tbsp wholegrain mustard

1tbsp clear honey

1tbsp lemon juice

1 red onion, very thinly sliced

50g walnuts

1 tbsp hemp seeds or pumpkin seeds

Method:

Place the chicken, rosemary, garlic and two tablespoons of the olive oil in a large bowl and toss together until all the ingredients are coated in the oil.

Place a large non-stick frying pan over a medium-high heat and add the chicken pieces. Cook, stirring, for about 10 minutes until the chicken is browned on all sides and cooked through. Add the onions and cook for a further two minutes.

Meanwhile, wilt the spinach in a pan for a minute. Bring a large pan of water to the boil and add the green beans. Boil for two minutes, then add the spinach, beans and cook for a further two minutes until the beans are tender and the butter beans are heated through. Drain well.

Bring a large pan of water to the boil and add the green beans. Boil for two minutes, then add the butter beans and cook for a further two minutes until the remainder of the green beans are tender and the butter beans are heated through. Drain well.

Whisk together the remaining oil, mustard, honey, hemp seeds and vinegar to make a dressing.

In a large serving bowl, mix together the warm chicken, beans, spinach, red onion and walnuts. Pour over the mustard dressing and toss gently to combine.

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