Broccolini and bean chicken salad with pistachio mint dressing

Broccolini and bean chicken salad with pistachio mint dressing
Prep time
Cook time
Total time
Serves: 4
  • 1½ tablespoons extra virgin olive oil
  • 1 large chicken breast
  • 150g green beans, trimmed
  • 1 bunch broccolini, trimmed, halved lengthways
  • 400g can cannellini beans, drained, rinsed
  • 3 green onions, thinly sliced
  • 1 avocado, sliced
  • 4 radishes, sliced
  • 60g baby rocket
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 tablespoon finely chopped pistachio kernels
  • 4 soft-boiled eggs, halved
  • Finely chopped fresh mint leaves, to serve
  1. Step1
  2. Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Slice.
  3. Step 2
  4. Meanwhile, cook green beans and broccolini in a large saucepan of boiling water for 3 minutes or until bright green and tender. Drain. Refresh under cold water. Drain. Transfer to a large serving bowl.
  5. Step 3
  6. Add cannellini beans, onion, avocado, radish, rocket and chicken to broccolini mixture. Toss gently to combine.
  7. Step 4
  8. Place lemon juice, mint, pistachios and remaining oil in a bowl. Season with salt and pepper. Stir to combine.
  9. Step 5
  10. Top salad with egg and extra mint leaves. Drizzle with dressing. Serve.