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  • Serves:4
  • Prep Time:15 mins
  • Cook Time:10 mins

Summer Chicken Salad

+1 Edgell Four Bean Mix

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


Ingredients

+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

Method

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.

Tips

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.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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