Categories: Salad
Ingredients
- 15 oz can butter beans, drained and rinsed
- 12 oz jar roasted peppers, drained and chopped
- 1/4 cup chopped dill pickles
- 2 stalks celery, diced
- 2 tbsp chopped fresh parsley
- Finely grated zest and juice of 1 lemon
- 1/4 cup olive oil
- 1 1/2 lbs chicken breasts
- 6 sprigs thyme
- 1 red onion, halved and sliced
- 1/4 tsp red pepper flakes
- 6 cups mixed baby greens
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, 5-8 minutes more. 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.