Warm Chicken and Green Bean Salad

A wonderfully tender salad for anyone who loves food that's both healthy and tasty! About 67 kcal per 100 g.

A really delicious warm salad of chicken and green beans.

Recipe author

Servings:

Chicken breast

250

Green beans (frozen)

500

Bell pepper (red)

Onion

Vegetable oil (for frying)

Water (hot)

Balsamic vinegar (or 3, or half-and-half with soy sauce)

Dried seasoning (1 packet of dill salad seasoning)

Salt (optional)

Pepper (optional)

Dill (dried, optional)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 7 g

Fats 31 % 5 g

Carbohydrates 25 % 4 g

88 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Boil the green beans in salted water for 2 minutes — they should still be a little firm — then drain. Rinse the chicken breast, pat it dry, and cut it into strips. Brown it in a hot skillet in a little oil until cooked through. Peel the onion and pepper and cut them into strips. Add oil to the skillet you cooked the chicken in, sauté the onion and pepper, then add the beans and cook for about 5 minutes over low heat until the vegetables are tender. Add the chicken back to the vegetables, toss everything together, and transfer to a large bowl. In a separate bowl, whisk together the sauce ingredients. You can skip the salt — taste first, there should be enough already. Pour the sauce over the salad and toss well.