Bold and bountiful, this is a chicken salad to love, learn and adapt through the summer. Turning a pack of chicken thighs into thinner escalopes – via little home butchery and a bash of the rolling pin – means that they cook about half the usual time.
- CourseMain meal
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Preheat the oven to 220ºC, gas mark 7. Halve the chicken fillets and space slightly apart between 2 sheets of baking parchment. Beat firmly with a rolling pin until flattened. Season with plenty of black pepper and a little salt.
Put the tomatoes in a roasting tin and sprinkle with the coriander. Drizzle with 2 tsp oil and roast for 15-20 minutes, until softened but not falling apart. While they cook, heat 1 tsp oil in a large frying pan and fry the chicken pieces for 3 minutes on each side until golden, with no pink meat and the juices run clear. Cook the round beans in boiling water for 3-5 minutes until tender, then drain.
Drain the cannellini beans through a sieve over a measuring jug. Reserve 100ml of the liquid and discard the remainder. Put them in a bowl with the measured bean liquid, remaining 2 tbsp oil, garlic, salad onions, lemon zest and juice, chopped mint and a little seasoning. Stir in the tomatoes and transfer to plates with the drained round beans. Arrange the chicken on top and serve, scattered with extra mint leaves.
For a vegetarian version, use a 250g pack of Essential Halloumi instead. Drain, pat dry on kitchen paper and slice thinly. Fry in the olive oil, turning once until golden.