Chicken with adzuki beans and parsley


Salad Dressing Recipes: Top 50 Most Delicious Homemade Salad DressingsAdzuki beans originally come from East Asia, where they are often sweetened and used in desserts. This simple recipe offers a sugar-free way to enjoy these pulses, pairing them with chicken and a simple vinaigrette dressing.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes


  • ½ large red onion, finely diced
  • 14 oz (400 g) can adzuki beans, drained and rinsed
  • 1 tsp whole-grain mustard
  • white wine vinegar
  • extra-virgin olive oil
  • salt and freshly ground black pepper
  • handful of fresh flat-leaf parsley, finely chopped
  • 12 oz (350 g) cooked skinless chicken breasts or thighs, shredded
How to Make It
  1. Mix together the onion (reserving a little to garnish the salad), beans, and mustard in a bowl. Add a splash of vinegar and a drizzle of olive oil, and season with salt and black pepper. Stir in the parsley.
  2. Spoon the bean mixture into a shallow serving bowl, then top with the shredded chicken. Sprinkle over the remaining red onion, and serve with some fresh crusty bread and arugula.

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