- Prep Time:15 mins
- Cook Time:10 mins
Summer Chicken Salad
The name says it all – this is our go-to chicken salad when barbecue season comes around! We’ve added four bean mix to give the dish another delicious texture. This is a great recipe to double up and serve to guests when entertaining.
Original recipe by Edgell | 1.12.15
+1 1 CAN (125g) EDGELL FOUR BEAN MIX
- 2 skinless chicken breast fillets
- 4 cups assorted lettuce leaves
- 1 carrot, cut into thin strips
- 425g can Edgell Beetroot Slices, well drained
- 2 tablespoons toasted flaked almonds for garnish
- ¼ cup mayonnaise
- 2 tablespoons sour cream
Cut chicken into thick slices or slice each in 3 on an angle. Pan fry or barbecue for 3-4 minutes on each side or until cooked through.
Arrange lettuce leaves in the centre of 4 serving plates. Top with carrot, drained Edgell Beetroot Slices and cooked chicken.
SPRINKLE WITH DRAINED EDGELL FOUR BEAN MIX AND TOASTED ALMONDS.
Combine mayonnaise and sour cream and serve with salad.
Here is a real time saving idea! Substitute a cooked BBQ chicken for the chicken breast fillets.
Healthy Tip: For a healthier alternative, serve the salad with natural yoghurt rather than mayonnaise and sour cream.