Salad with canned white beans, cucumber and chicken
Ingredients
Step-by-step preparation
STEP 1
How to make a salad with white beans, canned cucumber and chicken? This recipe calls for a seasoning called za'atar - a mixture of toasted sesame seeds with dried herbs and salt. This seasoning cannot be bought everywhere, but it is absolutely easy to prepare at home. First, toast the sesame seeds in a dry frying pan until golden brown.
STEP 2
Mix sesame seeds, sumac, dried herbs (thyme, oregano) and salt. Grind the resulting mixture in a mortar and pestle or grind for a few seconds in a coffee grinder. The result is a fragrant, sour-salty mixture of spices.
STEP 3
Now prepare the main ingredients for the salad. Drain the liquid from canned white beans and dry the beans. Remove the zest from the lemon and squeeze out the juice.
STEP 4
First boil the chicken fillet in salted water and cut into small pieces.
STEP 5
Wash vegetables and herbs and dry. Cut cherry tomatoes in half.
STEP 6
Cut the cucumber into cubes or quarters. The skin, if it is not rough, damaged or bitter, does not need to be cut off.
STEP 7
Chop the parsley, mint and green onions. First pick the mint from the sprigs so that only the tender leaves remain. If you don’t have mint, fresh basil is an ideal substitute.
STEP 8
In a bowl, combine white beans, chicken fillet, cucumbers, cherry tomatoes and chopped herbs.
STEP 9
Add olive oil, lemon juice, zest and 1 tbsp. l. Za'atara. If desired, add salt, pepper and chili powder. I didn’t add additional salt or pepper to the salad - for my taste, za’atar was enough (sumac tastes spicy). If you don’t have the opportunity to cook/buy za’atar, you can simply sprinkle the salad with Provençal herbs, salt and pepper.
STEP 10
Mix everything carefully and let the salad brew for 30 minutes.
STEP 11
Before serving, add crumbled feta. Bon appetit!
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