Bean Salad with Chicken Breast

Summary

Ingredients

• 400 g chicken breast
• 1 jar white beans, 660 ml
• 50 g tomato (s), dried, pickled in oil
• 1 bunch parsley, smooth
• 2 tablespoon balsamic vinegar
• 1 pack herbs, Italian, frozen
• salt and pepper

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Instructions

1. Salt and pepper the chicken breast fillets. Let the oil get hot in a pan and fry the fillets on both sides for 6 minutes. Let cool and cut into slices.
2. Drain the beans, rinse with cold water and drain well. Remove the tomatoes from the oil and cut into strips. Wash the parsley, pluck the leaves from the stems and cut into small pieces.
3. Mix 2 tablespoons of water with 1 tablespoon of tomato oil and the balsamic vinegar and herbs. Mix with the beans and the meat and tomatoes. Season to taste with salt and pepper.