Anchovies And Chicken Salad


  • 2 chicken breast (boneless and skinless, diced about 2cm thick)

  • 4 anchovy fillets (drained, chopped)

  • 50g fresh breadcrumbs

  • 120g green beans (thickly sliced)

  • 100g crisp lettuce (leaves separated, torn into pieces)

  • 170g cherry tomatoes (halved)

  • 6 spring onions (sliced thinly)

  • 270g jar mixed pepper antipasto in oil


  • 3 tbsp extra virgin olive oil

  • 4 tsp red wine vinegar

  • 2 tsp sun-dried tomatoes paste

  • salt

  • pepper


  1. Boil the water in a saucepan. Blanch the green beans for 3-4 minutes until just tender.

  2. Drain the green beans, rinse with cold water and drain again.

  3. Mix the green beans, lettuce, tomatoes and pepper antipasto in a salad bowl.

  4. Add 2 tbsp of oil from the pepper jar into a frying pan, add in the chicken and fry for 8-10 minutes, stirring until golden and cooked through. Spoon over to the salad.

  5. Heat up 1 tbsp extra virgin oil in the pan and add in the breadcrumbs and anchovies, stir-fry until golden.

  6. Mix through the dressing ingredients. Toss over the salad and sprinkle with the breadcrumbs and anchovies. Serve immediately.

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