Date posted: 20/06/2018

Chicken & cannellini bean salad

  • Serves 2
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For the cannellini bean salad and lemon oil dressing:
Napolina cannellini beans, washed and drained 250g
Red onion, finely diced ½
Carrot, finely diced 50g
Celery, finely diced 50g
Red chilli, finely chopped ½
Rashers of pancetta, finely sliced 2
Napolina special selection extra virgin olive oil 100ml
Lemon, juiced 1
Everyday Favourites dried parsley 1 tbsp
Mint, roughly chopped 1 tsp
Salt and black pepper to taste
For the pancetta wrapped chicken:
Farmstead chicken breast fillet - skin on 2
Sun-dried tomatoes, roughly chopped 6
Everyday Favourites basil 1 tbsp
Rashers of pancetta 6
Rosemary sprigs 2


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For the chicken:

  1. Preheat the oven to 190°c / 170°c Fan / Gas Mark 5. Make a cut in the side of the chicken breast but don’t cut all the way through.
  2. Divide the sun-dried tomatoes and basil between the 2 chicken breasts and fold back together.
  3. Wrap each chicken breast with 3 rashers of pancetta. Add a rosemary sprig, and a milling of pepper.
  4. Cover loosely in foil, then pop into the oven for 15 minutes or until cooked through.


For the bean salad and dressing:

  1. Whilst the chicken is cooking, place the cannellini beans into a bowl.
  2. Add the red onion, carrot, celery and pancetta. In a separate dish, mix the chilli, lemon juice and extra virgin olive oil.
  3. Pour over the cannellini bean mix and give all the ingredients a really good stir so that all the flavours coat the beans.
  4. Mix in the mint, parsley, salt and pepper, give one last stir and serve.
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