Coconut-soy chicken and bean salad with basil
Discover a delicious Coconut-Soy Chicken and Bean Salad with Basil. This healthy recipe combines tender chicken breasts, kidney beans, green beans, and a vibrant mix of green and yellow peppers. Infused with aromatic garlic, coconut oil, and a splash of soy sauce and vinegar, this salad is finished with a fresh basil leaf for an extra touch of flavor. Perfect for a quick and nutritious meal!
- 06 Mar 2024
- Cook time 12 min
- Prep time 10 min
- 1 Servings
- 11 Ingredients
Coconut-soy chicken and bean salad with basil is a delightful and refreshing dish that combines the richness of coconut oil and the umami flavors of soy sauce. Packed with protein from chicken and kidney beans, and a medley of vibrant vegetables, this salad is not only nutritious but also bursting with flavor. Perfect for a light lunch or dinner, this recipe is easy to prepare and sure to be a hit with your family and friends.
Ingredients:
Instructions:
- Trim and halve the green beans.
- Chop the green pepper, yellow or green peppers, and onion.
- Mince the garlic clove.
- Cut the chicken breasts into bite-sized pieces.
- Heat the coconut oil in a large skillet over medium heat.
- Add the chicken pieces to the skillet and cook, stirring occasionally, until the chicken is browned and cooked through (about 5-7 minutes).
- Once the chicken is cooked, add the minced garlic, green pepper, yellow or green peppers, and chopped onion to the skillet.
- Cook, stirring frequently, until the vegetables become tender but still crisp (about 3-4 minutes).
- In a separate pot, bring water to a boil. Add the green beans and cook for about 3-4 minutes until they are tender-crisp.
- Drain the green beans and set them aside.
- To the skillet with the chicken and vegetables, add the cooked green beans and kidney beans.
- Stir to combine all ingredients.
- Add the vinegar and soy sauce to the skillet.
- Continue to cook for another 1-2 minutes, stirring to ensure everything is well-coated with the dressing.
- Remove the skillet from heat.
- Transfer the chicken and bean salad to a serving dish.
- Garnish with the finely chopped basil leaf.
Tips:
- Ensure the chicken is cooked thoroughly. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safe consumption.
- Blanch the green beans in boiling water for 2-3 minutes, then transfer to ice water to keep them crisp and retain their bright green color.
- Add the soy sauce gradually and adjust according to your taste preference; you can always add more if needed.
- For added flavor, marinate the chicken breasts in soy sauce, garlic, and a bit of vinegar for about 30 minutes before cooking.
- Chop the vegetables uniformly to ensure they cook evenly and present well in the salad.
- Feel free to experiment with additional herbs like cilantro or mint if you want to vary the taste profile.
This coconut-soy chicken and bean salad with basil is a delicious and healthy meal that brings together a variety of textures and flavors. The coconut oil adds a creamy richness, while the soy sauce and vinegar provide a perfect balance of savory and tangy notes. Garnished with fresh basil, each bite is aromatic and inviting. Serve this salad as a main course or as a satisfying side, and enjoy a nutritious meal that is as tasty as it is wholesome.
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 560kcal | 22% |
| Protein | |
| Protein 55g | 35% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 13g | 35% |
| Sugar 8g | 8% |
| Fat | |
| Fat 20g | 22% |
| Saturated 12g | 41% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 72ug | 8% |
| Choline 210mg | 37% |
| Vitamin B1 0.53mg | 44% |
| Vitamin B2 0.54mg | 42% |
| Vitamin B3 18mg | 116% |
| Vitamin B6 1.97mg | 116% |
| Vitamin B9 240ug | 59% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 90mg | 96% |
| Vitamin E 1.87mg | 12% |
| Vitamin K 70ug | 60% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 5mg | 48% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 620mg | 50% |
| Potassium, K 1570mg | 46% |
| Selenium, Se 40ug | 75% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 2.96mg | 27% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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