Zesty Salsa Verde Chicken Salad with Avocado & Green Beans
This vibrant dish showcases the zesty salsa verde as its star ingredient, elevating the flavors of tender chicken and sweet green beans. The refreshing blend of herbs, including Italian parsley, basil, and mint, harmonizes beautifully, while the optional anchovies provide a savory depth that will surprise even the non-anchovy lovers. This salad is not only low in carbs, making it a perfect main dish for health-conscious eaters, but also satiates with creamy avocado slices that add richness. Whether you enjoy it warm or at room temperature, this salad is versatile and delightful. The recipe yields more salsa verde than needed, allowing you to enjoy the leftovers as a dip or drizzle over other dishes. Elevate your mealtime with this delicious and nutritious offering!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
1 tablespoon (for cooking chicken)
chicken breasts
2 (butterflied and flattened)
thyme sprigs
4 (for infusion)
garlic
1 clove (sliced for cooking chicken)
Italian parsley
2 cups (fresh, stems removed)
basil leaves
2 cups (fresh, stems removed)
mint leaves
1/4 cup (fresh, stems removed)
garlic cloves
3 (for salsa verde, minced)
Dijon mustard
2 tablespoons (for flavor in salsa verde)
anchovy fillets
5 (chopped, optional)
extra virgin olive oil
1/2 cup (for salsa verde)
red wine vinegar
2 tablespoons (for salsa verde)
green beans
500 grams (topped and tailed)
avocado
1 (sliced)
Instructions
1
Start by butterflying the chicken breasts. Cover them with cling wrap and gently flatten using a meat mallet or rolling pin for even cooking.
2
Season the chicken with salt and pepper on both sides.
3
In a frying pan, heat 1 tablespoon of olive oil over medium heat, then add the sliced garlic and thyme sprigs. Allow them to infuse for about 1-2 minutes until aromatic.
4
Add the chicken breasts to the pan and cook for approximately 2 minutes per side, or until the meat is no longer pink and cooked through. Remove from heat and let the chicken rest before slicing it into bite-sized pieces.
5
For the salsa verde, combine Italian parsley, basil, mint, garlic cloves, Dijon mustard, anchovy fillets (if using), extra virgin olive oil, and red wine vinegar into a food processor. Blend until smooth and well combined. Taste for seasoning; adjust with extra vinegar or mustard as needed.
6
Bring a large pot of salted water to a boil. Blanch the green beans for about 3 minutes until bright green and tender-crisp. Drain and plunge them into ice water to stop cooking.
7
In a large mixing bowl, combine the blanched green beans and sliced avocado. Add a generous portion of salsa verde and gently toss until everything is well-coated.
8
To serve, plate the tossed salad and top it with sliced chicken. Drizzle additional salsa verde over the chicken for extra flavor. Enjoy warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Salsa Verde Chicken Salad with Avocado & Green Beans?
It is a vibrant, low-carb dish featuring tender chicken, sweet green beans, and a flavorful herb-based salsa verde.
What are the primary ingredients for the salsa verde?
The salsa verde is made from Italian parsley, basil, mint, garlic, Dijon mustard, anchovy fillets, extra virgin olive oil, and red wine vinegar.
How should the chicken breasts be prepared before cooking?
The chicken breasts should be butterflied, covered in cling wrap, and gently flattened using a meat mallet or rolling pin for even cooking.
How long should the chicken be cooked?
The chicken should be cooked for approximately 2 minutes per side in a frying pan until no longer pink.
Are anchovies mandatory for the salsa verde?
No, the anchovies are optional, though they provide a savory depth to the sauce.
What herbs are used in this recipe?
This recipe uses fresh Italian parsley, basil, and mint for the salsa verde, along with thyme sprigs for infusing the chicken.
How do you prepare the green beans?
The green beans are topped and tailed, blanched in boiling salted water for 3 minutes, then plunged into ice water.
What is the purpose of plunging green beans into ice water?
This stops the cooking process immediately, ensuring the beans remain bright green and tender-crisp.
Can I serve this salad warm?
Yes, the salad can be enjoyed either warm or at room temperature.
Is this recipe suitable for a low-carb diet?
Yes, this chicken salad is low in carbohydrates and ideal for health-conscious eaters.
What can I do with leftover salsa verde?
The recipe yields extra salsa verde, which can be used as a dip or drizzled over other dishes later.
What kind of oil is used for the salsa verde?
Extra virgin olive oil is used to create the base of the salsa verde.
How do I ensure the chicken is flavorful?
The chicken is seasoned with salt and pepper and cooked with sliced garlic and thyme sprigs to infuse it with aroma.
Should the chicken rest after cooking?
Yes, you should let the chicken rest before slicing it into bite-sized pieces.
How is the salad assembled?
Combine the blanched green beans and sliced avocado with salsa verde in a bowl, toss to coat, and then top with the sliced chicken.
What type of mustard is used in the salsa verde?
Two tablespoons of Dijon mustard are used for flavor in the salsa verde.
How much parsley is needed?
The recipe calls for 2 cups of fresh Italian parsley with the stems removed.
What type of vinegar is used?
The recipe specifies using 2 tablespoons of red wine vinegar for the salsa.
How many garlic cloves are used in total?
A total of 4 garlic cloves are used: 1 sliced for cooking the chicken and 3 minced for the salsa verde.
What is the recommended serving size?
The specific serving size is not provided, but the recipe uses 2 chicken breasts and 500 grams of green beans.
Can I adjust the taste of the salsa verde?
Yes, you can taste for seasoning and adjust with extra vinegar or mustard as needed after blending.
What provides the creaminess in the salad?
The sliced avocado adds a rich and creamy texture to the dish.
How do I blend the salsa verde?
Combine all the salsa ingredients into a food processor and blend until smooth and well combined.
Is this recipe considered a main dish?
Yes, it is a satiating dish that serves as a perfect main meal.
What is the texture of the green beans?
They should be blanched until they are tender-crisp.
How many chicken breasts are needed?
The recipe requires 2 chicken breasts.
Is the salsa verde spicy?
The salsa is described as 'zesty' due to the herbs, mustard, and vinegar, rather than spicy from chili.
What tools are needed to flatten the chicken?
You can use a meat mallet or a rolling pin over cling wrap.
What is the star ingredient of the dish?
The star ingredient is the zesty salsa verde which elevates the chicken and beans.
Should I remove the stems from the herbs?
Yes, the recipe specifies using the leaves of the parsley, basil, and mint with stems removed.