Warm Chicken and Butter Bean Salad Recipe

Name: Warm Chicken and Butter Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 -ounce can butter beans, drained and rinsed; 1 12 -ounce jar roasted peppers (red, yellow or a combination), drained and chopped; 1/4 cup chopped dill pickles; 2 stalks celery, diced; 2 tablespoons chopped fresh parsley; Finely grated zest and juice of 1 lemon; 1/4 cup extra-virgin olive oil; 1 1/2 pounds skinless, boneless chicken breasts; 6 sprigs thyme; 1 red onion, halved and sliced; 1/4 teaspoon red pepper flakes; 6 cups mixed baby greens

Servings: persons

1 15 -ounce can butter beans, drained and rinsed
1 12 -ounce jar roasted peppers (red, yellow or a combination), drained and chopped
1/4 cup chopped dill pickles
2 stalks celery, diced
2 tablespoons chopped fresh parsley
Finely grated zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken breasts
6 sprigs thyme
1 red onion, halved and sliced
1/4 teaspoon red pepper flakes
6 cups mixed baby greens

1
Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan.
4
Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes.
5
Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low.
6
Continue cooking until the chicken is cooked through, 5 to 8 more minutes.
7
Transfer the chicken to a cutting board; discard the thyme.
8
Add the cooked onion to the bean mixture.
9
Thinly slice the chicken against the grain and add to the bean mixture.
10
Add the greens and toss to combine.
11
Photograph by Antonis Achilleos

629

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 1 15 -ounce can butter beans, drained and rinsed, 1 12 -ounce jar roasted peppers (red, yellow or a combination), drained and chopped, 1/4 cup chopped dill pickles, 2 stalks celery, diced, and more.

Yes, Warm Chicken and Butter Bean 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!

Warm Chicken and Butter Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions