Tuesday 30 August 2016

Green beans and roasted chicken breasts salad with olives and mint-flavored yogurt mayonnaise

5 minutes to prepare Serves 4



Chicken and green beans.

Today's recipe is a good idea both if you have leftover roasted chicken breasts and if you decide to cook it on purpose in advance: you will end up with a light, cold second course without having to stay for too long at the stove.
If you accompany it with toasted read, you will obtain a tasty main course!

As Tuesdays tradition demands, we will be ready in just 10 minutes.

Here are ingredients for the 4-serving recipe:


350 g green beans
350 g roasted chicken breasts
30 g Pecorino cheese
20 pitted dark olives
2 tablespoons mayonnaise
3 tablespoons whole milk yogurt
10 mint leaves
EVO oil
salt and pepper

  1. Cut green beans' ends off with a knife and wash them. Let them boil in salted water for 5 minutes and drain them when they are still crunchy
  2. Cut roasted chicken breasts into big pieces without being too precise
  3. Put green beans in a bowl with the chicken. Add the dark olives, too
  4. Grate Pecorino cheese with a large blade grater
  5. Prepare the dressing: in a blender mix yogurt with mayonnaise, mint leaves, salt and pepper, 1 tablespoon of EVO oil and blend until you obtain a smooth mixture
  6. Season the salad with the dressing and mix well. Serve with grated Pecorino cheese on top

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Salad is not a punishment.

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