Tuscan Chicken, Bean & Tuna Salad — Insalata di Pollo, Fagioli e Tonno
A Tuscan composed lunch salad of poached chicken strips, cannellini beans, tinned tuna, and red onion dressed in olive oil, lemon, and parsley — protein-dense, light, and built for hot-weather eating.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice red onion thinly, soak in cold water 5 minutes. Slice celery thinly, halve cherry tomatoes, chop parsley. Whisk dressing: olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, pepper. Have all ingredients measured and ready.
Boil
Divide chicken breasts between two small saucepans (or poach together in a medium saucepan). Add 1 small bay leaf and 5 black peppercorns to each pan (or both to single pan). Cover with cold water by 1cm. Bring to a bare simmer over medium heat, reduce to lowest setting, poach 12 minutes until cooked through (70°C / 160°F). Lift into cold water 60 seconds to stop cooking.
Build
Pat chicken dry, slice across the grain into 1cm strips. Drain soaked red onion, pat dry. In a wide bowl, toss cannellini beans, red onion, celery, tomatoes with two-thirds of dressing. Let stand 2 minutes for beans to absorb flavour.
Plate
Divide arugula between two plates, spoon bean mixture on top of each. Arrange chicken strips and flaked tuna over beans. Drizzle with remaining dressing, scatter parsley, lay lemon wedge alongside each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.