Dinner

Warm Winter Bean Salad with Chicken Recipe

ByHailey Reed January 4, 2026January 4, 2026

Introduction

This warm winter bean salad with chicken is a comforting and flavorful dish perfect for chilly days. Tender chicken breasts pair beautifully with butter beans, kale, and radicchio, all brought together with bright lemon and fragrant dill. It’s a hearty salad that’s both nourishing and satisfying.

A white oval plate filled with a fresh salad made of three main layers: the bottom layer is a mix of green kale and purple radicchio leaves, creating a leafy, textured base, the middle layer consists of light brown broad beans scattered all around, and the top layer features two rows of sliced chicken breasts with golden-brown, crispy skin, neatly arranged down the center of the plate. The plate rests on a purple cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 skin-on chicken breasts
2 tbsp olive oil
2 garlic cloves, sliced
100ml chicken stock
300g butter beans, rinsed and drained
1 lemon, juiced
100g kale, tough stalks removed and leaves torn
Small handful of dill, finely chopped
1 head of radicchio, roughly chopped
15g parmesan, finely grated

Instructions

Step 1: Coat the chicken breasts with 1 tablespoon of olive oil and season generously with salt and pepper. Heat a frying pan over medium heat and cook the chicken, skin-side down, until the skin is golden and crisp, about 8-10 minutes.
Step 2: Flip the chicken and continue cooking for another 8-10 minutes until the chicken is cooked through. Remove from the pan and let it rest on a plate for 5 minutes, then slice into pieces.
Step 3: Add the sliced garlic, chicken stock, and butter beans to the same pan. Gently simmer for a few minutes until the stock has almost completely reduced. Remove from heat and season with salt and pepper to taste.
Step 4: In a bowl, combine the lemon juice with the kale leaves. Massage the lemon juice into the kale for 2-3 minutes until the leaves soften.
Step 5: Add the chopped dill, radicchio, grated parmesan, and the remaining tablespoon of olive oil to the bowl. Toss everything together and season well with salt and pepper.
Step 6: Arrange the salad on a serving platter. Top with the warm garlicky beans and sliced chicken. Serve immediately.

Tips & Variations

For extra flavor, sprinkle toasted pine nuts or walnuts over the salad before serving.
You can substitute kale with spinach or Swiss chard if preferred.
Use canned butter beans for convenience, but ensure they’re well rinsed and drained to avoid excess saltiness.
For a vegetarian option, replace the chicken with roasted butternut squash or grilled halloumi.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the chicken and beans in a pan over low heat before assembling the salad again. The fresh greens are best added just before serving to keep their texture crisp.

How to Serve

The dish shows two rows of thick, golden brown grilled chicken breast slices placed on top of a bed of mixed leafy greens including dark green kale and purple radicchio. Scattered around the chicken and greens are tan-colored bean pods and a few roasted garlic cloves, adding texture and color contrast. The food is served on an oval white plate with speckled edges, set against a white marbled surface with a purple cloth partially underneath. The overall look is fresh and colorful with warm tones from the chicken and beans. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the chicken and beans in advance and store them separately. Massage the kale and assemble the salad just before serving to keep the greens fresh and vibrant.