Servings: 2 people
This salad wouldn’t really be the same without the green beans. Their colour, crunch and texture is a lovely contrast to the other plate-mates. But in saying that, the recipes you’ll find here each week at GestationalDiabetesRecipes.com are mostly intended to inspire and keep you excited about cooking with gestational diabetes. So feel free to experiment and swap those green beans for broccoli, baby spinach or salad leaves. Enjoy! (Main carbohydrate ingredients are listed in bold.)
- 1-2 cups chicken stock
- 2 small – medium chicken breast halves (about 200g/ 7 ounces each)
- 250g/ 8 ounces green beans, trimmed and quartered
- 1 x 400g/ 13 ounce can of cannellini beans (white beans), rinsed well and drained
- 1/4 cup mint, torn
- 1/2 cup parsley leaves
- 1 cup salad leaves
- 1 tablespoon seeded honey mustard
- Rind and juice of 1 small lemon
- 1 tablespoon light olive oil
- 1 garlic clove, crushed
- 1 tsp finely chopped mint
Bring chicken stock to boil in a small saucepan. Turn heat down to a very gentle simmer and fully immerse chicken breasts for 15 minutes. Remove the chicken and check if it’s cooked through by slicing into the thickest part. It should no longer be pink. Let it cool a little then shred the meat by ripping it and place in a mixing bowl.
Bring a small saucepan of water to boil and blanch (lightly cook) the beans for about 2-3 minutes. Remove from heat and rinse with cold water. Drain and set aside.
Make the dressing by combining mustard, lemon juice and rind, olive oil, garlic, mint (save some for the garnish) and pepper. Add a little water if you need to thin it out.
Add green beans and white beans to the shredded chicken. Pour over dressing and toss well. Serve garnished with a little mint or parsley if you have some.