Chicken Salad With Lima Beans, Beets & Spinach – a delicious recipe with radishes, beets, fresh lima beans, chicken breasts, sweetcorn, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash the beans and put them in a large pot filled with water. Bring to the boil, reduce the heat to medium-low and cook the beans until soft (30-40 minutes). Drain the water, let them cool down before shelling the pods.This step can be done night before to save your time.
2
Meanwhile: wash the radishes and spinach leaves. Slice/cut them and place in a bowl for later. Wash the beetroot and peel it. Be careful when peeling and cutting it - use gloves and apron to avoid staining your hands and clothes.
3
Slice the chicken into thin strips and season with salt. Melt butter in a frying pan, throw the chicken strips in and fry until nice golden brown.
4
Throw in Lima beans and sweetcorn and sautee for a further 2-3 minutes. Season with some black pepper and salt, if needed.
5
Divide all the ingredients between 4 plates and arrange any way you like!
6
Serve warm or cold!
267
kcal
Calories
9
g
Fat
28
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 radishes, 2 beets, 9/16 cup fresh lima beans, 1 bunch spinach 200g, and more.
Yes, Chicken Salad With Lima Beans, Beets & Spinach falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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