Mediterranean food is known for its high content of monounsaturated fat, which has been shown to help lower the risk of heart disease. Lucky for you, this salad is packed with Mediterranean ingredients, and contains 51g of muscle-building protein.
Nutrition (per serving)
Calories: 620; total fat: 31g; saturated fat: 4.5g; protein: 51g; carbohydrates: 35g; sugar: 5g; fiber: 10g; cholesterol: 125mg; sodium: 950mg
Recipe and photo by HelloFresh.
Makes 4 servings
- 2 skinless chicken breasts
- 1 oz black olives
- 3 oz grape tomatoes
- 3 oz mixed greens
- 4 oz green beans
- 1 can butter beans
- 2 Tbsp sherry vinegar
- 1 small bunch parsley
- 2 cloves garlic
- 3 ½ Tbsp olive oil
How to make it
Bring a medium pot of water with a large pinch of salt to a boil.
Trim and halve the green beans. Mince the olives. Pick the parsley leaves, and discard the stems. Drain and rinse the butterbeans. Halve the grape tomatoes. Mince or grate the garlic.
Make the vinaigrette in a large bowl by combining the minced olives, 2 tablespoons sherry vinegar, 3 tablespoons olive oil, and as much minced garlic as you like. Whisk to combine, and season with salt and pepper.
Add the green beans to the boiling water, and cook for about 3 minutes, until crisp-tender. Drain, and rinse under very cold water.
Heat ½ Tbsp olive oil in a large pan over medium-high heat. Season the chicken with salt and pepper on both sides. Add chicken to the pan, and cook 5-7 minutes per side, until cooked through.
Cut the chicken into cubes, and toss in the large bowl with the mixed greens, green beans, tomatoes, butterbeans, and the vinaigrette. Season with salt and pepper, and garnish with the parsley leaves.