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Chicken and green bean salad with raspberry dressing

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 3 free range chicken breast fillets (about 750g)
  • Salt & freshly ground black pepper
  • 2 tablespoons olive oil
  • 500g green beans, trimmed
  • 1/2 cup (125ml) white wine vinegar
  • 1 clove garlic, crushed
  • 1 teaspoon honey
  • 70g fresh raspberries, mashed
  • 1 green coral lettuce, leaves torn


  • 1
    Season chicken fillets with salt and pepper. Heat 1 tablespoon oil in a non-stick frypan over a moderately high heat. Cook chicken for 10 minutes each side, or until golden and cooked through.
  • 2
    Bring a large saucepan of water to the boil. Cook beans in boiling water for 3 minutes, drain and refresh in cold water.
  • 3
    Bring vinegar to a simmer in a small pan. Remove from heat and add garlic, remaining oil, honey and raspberries. Season and whisk to combine. Cool.
  • 4
    Slice chicken and toss with beans and some of the dressing. Serve with lettuce.

Source: taste.com.au


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