Bean salad with chicken breast


  • 400 grams chicken breasts
  • 1 can of canned white beans (660 milliliters )
  • 50 grams sun-dried in oil tomatoes
  • 1 bunch of parsley
  • 2 tablespoons balsamic vinegar
  • 1 package of Italian herbs
  • salt
  • pepper

Preparation method (receipt)

Salt and pepper the chicken breast. Fry in the vegetable oil for 6 minutes on all sides. Cool and slice. Drain white beans. Remove tomatoes from oil and slice into shreds. Wash and chop the parsley. Mix 2 tablespoons of water, 1 tablespoon of tomato oil and balsamic vinegar. Mix beans, chicken and tomatoes, dress with the sauce, salt and pepper.

chicken white beans dried tomatoes parsley balsamic vinegar herbs salt pepper