Warm Chicken and Butter Bean Salad (Food Network Kitchens) Recipe
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Directions:
- Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
- Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.86 Kcal (1641 kJ) | ||
| Calories from fat | 179.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.91g | 31% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 843.11mg | 35% | |
| Potassium | 697.93mg | 15% | |
| Total Carbs | 15.74g | 5% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 37.95g | 76% | |
| Vitamin C | 90.2mg | 150% | |
| Iron | 22.4mg | 125% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.72 Kcal (367 kJ) | ||
| Calories from fat | 40.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 31% | |
|---|---|---|---|
| Cholesterol | 22.46mg | 33% | |
| Sodium | 188.72mg | 35% | |
| Potassium | 156.23mg | 15% | |
| Total Carbs | 3.52g | 5% | |
| Sugars | 1.22g | 22% | |
| Dietary Fiber | 0.97g | 17% | |
| Protein | 8.49g | 76% | |
| Vitamin C | 20.2mg | 150% | |
| Iron | 5mg | 125% | |
| Calcium | 9.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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