Salsa Verde Chicken Salad Recipe

Name: Salsa Verde Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 chicken breasts; 4 sprigs thyme; 1 clove garlic, sliced; For the Salsa Verde; 2 cups Italian parsley; 2 cups basil leaves; 1/4 cup mint leaf; 3 cloves garlic; 2 tablespoons Dijon mustard; 5 anchovy fillets (optional); 1/2 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 500 g green beans, topped and tailed; 1 avocado, sliced

Servings: persons

1 tablespoon olive oil
2 chicken breasts
4 sprigs thyme
1 clove garlic, sliced
For the Salsa Verde
2 cups Italian parsley
2 cups basil leaves
1/4 cup mint leaf
3 cloves garlic
2 tablespoons Dijon mustard
5 anchovy fillets (optional)
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
500 g green beans, topped and tailed
1 avocado, sliced

1
For the chicken, butterly the breasts open and flatten with a meat mallet or rolling pin.
2
You can do this using cling wrap to avoid mess.
3
Season with salt and pepper.
4
Heat oil in a frying pan.
5
Add garlic and thyme.
6
Allow to infuse slightly.
7
Add breasts to pan.
8
Cook for 2 minutes on each side or until cooked through.
9
Slice chicken into manageable pieces.
10
For the Salsa Verde.
11
Combine all of the ingredients in a foodprocessor OR chop the herbs, garlic, and anchovy fillets really fine and add other ingredients.
12
You will need to taste the sauce, it should not need salt if you use the anchovies but it might need a little more of another ingredient.
13
Blanch the beans in plenty of lightly salted boiling water for 3 minutes.
14
Refresh in cold water to stop the cooking process.
15
Combine beans and avocado in a bowl.
16
Stir in some of the salsa verde and toss to coat.
17
Serve with the chicken on top and perhaps a little more dressing on top.
18
This can be served warm or at room temperature.
19
It is nice either way.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 chicken breasts, 4 sprigs thyme, 1 clove garlic, sliced, and more.

Yes, Salsa Verde Chicken Salad 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.

That's it — enjoy your meal!

Salsa Verde Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions