Warm chicken salad

Deur Barbara Joubert

Warm chicken salad Foto’s: Micky Hoyle Galery

30 minutes

(Serves 4)

  • 30 ml olive oil
  • 30 ml lemon juice
  • 4 deboned chicken breasts, without skin
  • Salt and freshly ground black pepper to taste
  • 2 cans (410 g each) borlotti beans
  • 30 g fresh basil leaves, roughly torn
  • 75 ml olive oil
  • 15 ml lemon juice
  • 1 clove of garlic, finely chopped

Pour olive oil and lemon juice over chicken. Season with salt and black pepper. Heat a nonstick pan. Cook chicken for about 10 minutes to a side until well done. Combine rest of ingredients and season with salt and black pepper. Cut chicken breasts into thick slices and add to bean mixture.

  • Assistent Lynnae Janse van Rensburg

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