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How to make Chicken and bean salad

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 3 teaspoons sumac
  • 400g chicken tenderloins
  • 400g kipfler potatoes, peeled
  • 250g green beans, topped
  • 90g (1/3 cup) Dairy Farmers Traditional Lite Natural Yoghurt
  • 1/2 red onion, cut into thin wedges
  • 1 cup fresh mint leaves
  • 1 tablespoon chopped pistachio kernels

Method

  • Step 1 Combine the lemon juice, oil, garlic and 1 teaspoon of sumac in a shallow glass or ceramic bowl. Add the chicken and stir to coat. Cover and place in the fridge for 10 minutes to marinate.
  • Step 2 Cook the potatoes in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Add the beans in the last 2 minutes of cooking. Refresh under cold running water. Drain.
  • Step 3 Combine the yoghurt and remaining sumac in a small bowl.
  • Step 4 Cut the potatoes into 2cm-thick slices. Place in a bowl. Add the beans, onion and mint. Season with pepper. Combine.
  • Step 5 Preheat a barbecue grill or chargrill on high. Cook the chicken for 2 minutes each side or until lightly charred and cooked through.
  • Step 6 Divide the potato mixture and chicken among serving plates. Top with the yoghurt mixture and pistachio to serve.