Warm Winter Chicken and Butter Bean Salad

Name: Warm Winter Chicken and Butter Bean Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 2 skin-on chicken breasts; 300 g butter beans, rinsed and drained; 100 g kale, tough stalks removed and leaves torn; 1 head radicchio, roughly chopped; 2 cloves garlic; 1 lemon, juiced; 1 small handful fresh dill, finely chopped; 2 tbsp olive oil; 100 ml chicken stock; 15 g Parmesan, finely grated

This warm chicken and butter bean salad is a hearty, fresh dinner that comes together fast. Crisp-skinned chicken, garlicky beans, lemony kale, radicchio, dill, and Parmesan make it satisfying enough for a cold-weather meal while still feeling light.

Servings2 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

skin-on chicken breasts
2
butter beans, rinsed and drained
300 g
kale, tough stalks removed and leaves torn
100 g
radicchio, roughly chopped
1 head
garlic
2 cloves
lemon, juiced
1
fresh dill, finely chopped
1 small handful
olive oil
2 tbsp
chicken stock
100 ml
Parmesan, finely grated
15 g

Step-by-Step Instructions

Rub the chicken breasts with 1 tbsp olive oil and season generously with salt and black pepper. Heat a frying pan over medium heat, then cook the chicken skin-side down for 8-10 minutes until the skin is crisp and golden. Turn and cook for another 8-10 minutes, or until the chicken is cooked through. Transfer to a plate and rest for 5 minutes before slicing.

In the same pan, add the garlic, chicken stock, and butter beans. Simmer gently for 3-4 minutes, stirring occasionally, until the beans are heated through and most of the stock has reduced into a light glaze. Taste and adjust the seasoning if needed.

While the beans cook, place the kale in a large bowl and pour over the lemon juice. Massage the leaves for 2-3 minutes until they soften slightly. Add the dill, radicchio, Parmesan, and remaining 1 tbsp olive oil, then toss well. Arrange the salad on a serving platter, spoon over the warm beans, and finish with the sliced chicken.

Chef's Tips

If you prefer, swap the chicken breasts for boneless skin-on thighs and cook until deeply golden. Cannellini beans work well in place of butter beans. For the best texture, do not skip resting the chicken or massaging the kale. Leftovers can be refrigerated in an airtight container for up to 2 days, though the salad is best served fresh.