This was a really flavourful and interested warm salad. I was originally going to eat it cold and then when I looked at the recipe thought it would be better hot and it was incredibly tasty hot. I am really getting into my warm salads now and am hoping this weather holds so I can eat more sat out in my back garden!
Lemon, Olive and Rosemary Chicken with Butter Bean Salad (adapted from Delicious Magazine)
grated zest and juice of 1 lemon
1 tbsp fresh rosemary leaves, chopped
3 garlic cloves, chopped
25g pitted mixed olives, chopped
1 tsp golden caster sugar
6 chicken thighs, skinless, boneless
For the butter bean salad
2 400g cans butter beans, drained and rinsed
100ml chicken or vegetable stock, hot
250g cherry tomatoes, halved
200g green beans, steamed and halved
2 tsp sun-dried tomato paste
1 tsp white wine vinegar
4 tbsp chopped fresh flat leaf parsley
1 large lettuce, shredded
In a bowl, combine the lemon zest and juice, rosemary, garlic, olives and sugar. Season well and add the chicken. Toss to coat in the marinade, then set aside to marinate for 15 minutes.
Preheat the grill to medium-high. Line the grill pan with foil, lightly grease with oil and add the chicken and its marinade – spread out in the pan. Grill for 15-20 minutes, turning and basting with the marinade as you go, until cooked. Set aside for a few minutes, then thickly slice.
While the chicken is cooking, put the butter beans in a pan with the stock. Simmer gently for 5 minutes, until hot, then drain. Stir in the remaining ingredients and season.
Divide the shredded lettuce between bowls, add the butter bean mixture and top with chicken slices to serve.