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🍽️ Chicken and Bean Salad

480 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• salt
• pepper (from the mill)
• 2 tbsp oil
• 200 g green beans
• 2 tbsp black olives (pitted)
• 4 tbsp green olives
• 1 small arugula
• 2 tbsp white wine vinegar
• 4 tbsp olive oil

Instructions

1. 1. Season the chicken breast fillets with salt and pepper.
2. 2. Heat oil in a frying pan.
3. 3. Fry the meat for approx. 10 minutes until golden brown on all sides.
4. 4. Remove the meat from the pan.
5. 5. Let it cool down briefly.
6. 6. Cut the meat into strips.
7. 7. Wash the beans.
8. 8. Remove the ends and any strings from the beans.
9. 9. Bring plenty of water to a boil and add salt.
10. 10. Cook the beans for approx. 10 minutes.
11. 11. Drain the beans.
12. 12. Shock the beans with cold water.
13. 13. Let the beans drain well.
14. 14. Cut the black olives into small pieces.
15. 15. Remove wilted or dirty leaves from the arugula.
16. 16. Wash the arugula.
17. 17. Dry the arugula in a salad spinner.
18. 18. Whisk vinegar, salt, pepper, and olive oil in a bowl.
19. 19. Finally, adjust the seasoning of the dressing.
20. 20. Mix the salad ingredients with the sauce.
21. 21. Arrange the salad in small bowls.
22. 22. Serve the salad.

Nutrition per serving

• kcal: 480
• Protein: 38 g · Fett/Fat: 35 g · Carbs: 11 g