Chicken Broad Bean Salad – another hot day, another salad creation!
You’d think having a recipe blog would be easy, and that I’d never be lacking inspiration, as there are soooo many great dishes to make and create. However, truth be known, I’m a lot like other people. In the fact that, I’m lacking the enthusiasm to create something ‘gourmet’ at the end of a work day, and I too, look forward to something quick, healthy and packed to the brim with flavor to chow down on.
Whilst pondering those key words in my mind, quick, healthy and flavorsome, leading into my lunch break, I decided that instead of sitting at my desk that I would go for a walk during this allocated time. As I was wandering around without much reason and looking for inspiration, I stopped at one of the book stores in the hope that, in there somewhere, was the answer to my prayer. ‘What’s for dinner?”
After looking at all the beautiful cakes and dessert recipe books, I thought it best to get back to the task at hand and picked up the Jamie Oliver 5 Ingredient – Quick & Easy Food cookbook, which happened to be right behind me and was the first thing I saw. I don’t usually buy cook books, because so much of it is available online these days, but this one impressed me. So much so, I walked out of the store with a copy of it under my arm.
I was keen to have a look at my new purchase, so I headed straight back to the office where I could sit for a few minutes and paw through it, before returning to the more pressing tasks in front of me.
It didn’t take long for me to settle on dinner for the evening and so the planning began.
In the Salad section of the book is a recipe for a Broad Bean Salad. As usual, I like to adapt to suit my style, my taste buds and my level of hunger, so I decided to use this as my base and make some adjustments.
- The original recipe is easy enough to follow but, I found that there was a bit going on. However, with a bit of prep beforehand you could easily master it and have it all done in the allocated time.
- The dressing, whilst I changed the red wine vinegar to use a white wine vinegar which was not intentional, rather, that I forgotten to purchase it whilst at the shop and really didn’t want to make a special trip, was marginal, however, the dressing for me, is a little bitter which I think comes from the brine used from the peppers, but after adding a little seasoning in the form of salt and pepper it changed it to a somewhat usable standard. Now, before I go on, I must admit that, I’m not a massive fan of salad dressing, unless of course, it happens to be one of those really creamy ones that you know are packed full of calories. However, I do enjoy a drizzle, well, enough for flavor, but I certainly don’t require my rocket leaves to be swimming over to a Broad Bean and cuddling up to as if it were a life raft. So use sparingly, you can always add more later.
- Speaking of Broad Beans, mine didn’t look as green and succulent as the ones in the recipe book picture, although, I used the frozen variety which may have made the difference. Whilst they didn’t quiet look as appetizing, they were certainly yummy and offered a different texture which was pleasing to the palate.
- The other thing to note is the Manchego Cheese. Here in Oz and more specifically in the deli section I was looking at, this retails for $60 per/kg. OMG! Having never used Manchego before, I was keen to try it, but, that also meant that I man-handled every single wedge of cheese in the cabinet until I could find a sliver, so as not to max out my credit card. If you can’t find Manchego or it’s more than you want to spend, by all means you can substitute it for something else like a Parmesan, Romano or even a sharp, bitey, Cheddar which you could pick up for a lot less.
Overall, the ingredients make a really nice salad that is visually appealing, tasty, and can be utilized for the following day lunch. The recipe was supposed to be enough for 2 but I still have leftovers, so I think you could easily flesh it out to feed 4.
Will I make it again? Yes, but I think that I will stick with my version and next time I would drop off the Parsley and perhaps change the dressing for just a simple drizzle of Lemon Infused Olive Oil. With my version, the salad part is served cool and the chicken warm, however it can be eaten cold the next day as well and still tastes great.
Here is the link if you want to check out Jamie’s 5 Ingredients – Quick & Easy Food cookbook for yourself or scroll below for my adaptation.
Chicken Broad Bean Salad
- 2 x 120 gram chicken breasts
- 200 gram fresh or frozen broad beans
- 30 grams whole almonds
- 285 gram jar roasted peppers in brine
- 15 grams parsley
- 60 grams baby rocket leaves
- 30 grams manchego cheese
- 1 tablespoon coconut oil
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon brine of pepper jar
Grill the nuts under a medium-high heat. Nuts are toasted when you can smell them. Remove from the grill and when cool enough to handle, chop roughly and set aside.
Prepare the parsley, by tearing off a few leaves and set aside.
Use a peeler and slice shards of the cheese into a small dish. Place the cheese into the fridge until its time to use.
Add all of the ingredients to a small jar and shake to combine. Set aside.
Prepare the chicken breasts by cutting in half length-ways. Place between two sheets of grease-proof paper. Use a meat tenderizer and smash until 1cm thick. Season with salt & pepper.
Bring a medium size saucepan to the boil, adding a pinch of salt to the water. Add the broad beans and cook for 3 minutes, drain and set aside.
Cut the peppers open and lay flat. Char the peppers using a griddle pan over a high heat or until bar marked on one-side. Once cool enough to handle, slice into strips.
To cook the chicken, use a large fry-pan over a medium-high heat, add oil. Cook the chicken for 2-3 minutes on each side or until golden brown and cooked through.