Best Warm Chicken And Butter Bean Salad Recipes

BUTTER BEAN SALAD

Butter Bean Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cans butter beans, rinsed and drained, 15 ounces each
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, 1/3 palm full
2 tablespoons extra virgin olive oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper

Steps:

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.

SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE

Summer Butter Bean Salad with Hot Sauce Vinaigrette image

Are you wondering what butter beans are? They're what we call lima beans in the South because of their creamy, buttery texture. For this salad, I thought about succotash, a classic Soul Food dish made with butter beans, fresh corn and tomatoes, then I added a few more fresh summer veggies and herbs, plus a spicy, tangy vinaigrette. You really could add anything else from your garden or the farmers' market, like zucchini, bell peppers or snap peas-go ahead and make it your own!

Provided by Carla Hall

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup hot sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1 1/2 teaspoons yellow mustard
1 clove garlic, minced
1/2 cup canola or vegetable oil
Kosher salt and freshly ground black pepper
One 16-ounce package frozen butter beans or baby lima beans, cooked until just tender and cooled
1 cup fresh or frozen corn kernels, cooked until just tender and cooled
2 mini cucumbers, diced
1/2 cup finely chopped red onion
1 pint cherry or grape tomatoes, halved
2 tablespoons sliced fresh basil leaves
Kosher salt and freshly ground black pepper

Steps:

For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.

TUSCAN CHICKEN WITH WARM BEAN SALAD

Tuscan Chicken with Warm Bean Salad image

Provided by Alan Herman

Categories Bean Chicken Bake Broil Marinate Lemon Rosemary Winter Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Steps:

Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD

Tuscan Lemon Chicken With Warm Bean Salad image

This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.

Provided by Chef Kate

Categories Chicken

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 whole chicken breasts, skin-on,bone-in,split
9 cloves garlic (or more)
1 1/2 teaspoons coarse salt
1/4 teaspoon fresh ground pepper (or more)
1/3 cup fresh lemon juice
4 tablespoons extra virgin olive oil
3 tablespoons chopped fresh rosemary
2 1/2 tablespoons finely grated lemons, rind of
1/2 teaspoon sugar
1 lb dried cannellini beans or 3 (15 ounce) cans cannellini beans

Steps:

If using dry beans, rinse beans and place in bowl.
Cover with three inches of water; leave to soak overnight or at least eight hours.
Drain beans.
Place in large saucepan, coverered with three inches of water.
Do NOT salt.
Allow to simmer one to two hours till soft (older beans take longer).
Drain.
If using canned beans, empty beans into colander and rinse well with warm water.
Place chicken in baking dish large enough to accomodate all the pieces.
A 12" x 9" pan should be adequate.
Roughly chop five (or more if you love it) cloves of garlic.
Sprinkle chopped garlic with coarse salt.
Mash garlic and salt into a paste.
Rub paste onto chicken pieces; sprinkle with ground pepper.
Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
Pour mixture over chicken, cover chicken and chill up to three hours.
If you like, you can turn it in the marinade once or twice--not a critical step.
Preheat oven to 350°F Place drained cannellini in a large skillet.
Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
Uncover chicken and bake 35-40 minutes, basting occasionally.
Remove from oven.
Preheat broiler.
Broil chicken till golden brown--3-5 minutes.
When the chicken is almost done, gently warm the beans till heated through.
Ladle beans onto serving platter.
Top with chicken and juices from pan.
Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.