This salad is easy tweaked to suit your tastes. Suggestions: double up on beans &/or add almonds. Skip the chicken for a vegetarian salad. The garlic, lemon, fava beans and chard are the staples, although this would be interesting with any hearty green, like kale!
Ingredients
2 cups chard, steamed a few minutes and chopped
10 skinless chicken breast tenderloins, broiled or grilled
1/2 cup raw celery, diced
3/4 cup fava beans, prepared (see instructions below)
Juice of one Meyer lemon
1 tsp minced fresh garlic
A few pinches of salt
Black pepper to taste
1/4 tsp. herbs de provence (optional)
2 Tbsp chives, chopped
2 Tbsp olive oil
Directions
Mix all together and let chill at least one hour, preferably overnight.
Nutritional Info (for a large, entree-sized salad, about 1.5 cups)
Calories: 391.0
Total Fat: 14.8 g
Cholesterol: 37.5 mg
Total Carbs: 19.6 g
Dietary Fiber: 4.5 g
Protein: 49.6 g
Number of Servings: 2-4
Minutes to Prepare: 30
Minutes to Cook: 20
To prepare the fava beans, I pop them out the the pod, place in a few inches water, and boil about 5 minutes. Let them cool, then pierce the outer edge of the casing with a nail or knife, and simply press on the opposite end to pop out the beans. They should be tender and bright green.
