Literally just finished eating this, and it was awesome.  It requires very little prep, so you can easily knock it up in 15 minutes.  I ate a double portion today and I can’t finish it, it’s surprisingly filling.

Ingredients (Serves 2)

  • 1 Large Chicken Breast
  • 1/2 Red Onion
  • 4 Firm Tomatos
  • 1 Avocado
  • Handful Coriander (Cilantro)
  • 1 Small Tin Butter Beans
  • Extra Virgin Avocado Oil (Optional)

Method

Cut the Chicken Breast into cubes and fry in a little olive oil.

Finely Dice or slice the onion, and cube the avocado and tomatos.  Chop the coriander and mix everything with a liberal pinch of salt and some freshly ground pepper.  Leave to stand.

Open and drain the butter beans, add some boiling water to the tin and leave to warm for a few minutes.  Drain the warmed beans and add with the cooked chicken to the mixture.

Add a splash of Avocado Oil if desired and serve.

Fucking delicious.

Notes

Obviously cook a batch of chicken and keep in the fridge if you’re planning on eating it a few times in a week.  Make sure you warm the chicken before you eat it though, it’s tough and not as nice if left icy cold.

Warming the beans also gives them a nicer texture in my opinion.

I like to keep my tomato chunks pretty large (6 chunks per normal sized tomato), but you can mix that up, and try out cherry tomatos or beef tomatos.

Red onion is sweeter than white onions, but you’ll still get a great result if all you’ve got are white.

One thought on “Chicken and Butter Bean Salsa Salad

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