@emthenutritionist: SPICY FETA BUTTERBEAN & CHICKEN PREPABLE SALAD
Another winner in my prep-friendly salad series that won’t go soggy. Inspired by my favourite Greek dip, Tirokafteri, this is saucy, punchy, and packed with everything you want to eat. One I’ll be eating on repeat this summer. My stainless meal prep containers are @blackblumdesign and I swear by them. My code EMILY10 gets you 10% off (aff) Serves 2 460 kcal & 36g protein 
200g drained butterbeans (I use Bold Bean Co Queen Butter Beans)
120–150g cooked shredded chicken breast
1 red pepper, diced
A handful of cherry tomatoes, halved
A handful of Kalamata olives, halved
¼ cucumber, deseeded and diced 1/2 small red onion finely diced 
A small handful of fresh parsley, chopped Dressing
1 big heaped tbsp full-fat Greek yoghurt
Zest of 1 lemon and juice of ½
1 tsp honey
60g feta, crumbled
1 generous tsp harissa or chilli paste of choice
½ tsp garlic granules Start by roasting the diced red pepper at 200°C fan for 20–25 minutes with a little olive oil and salt until softened and slightly charred. In a large mixing bowl, whisk together the yoghurt, lemon zest and juice, honey, crumbled feta, harissa, and garlic granules to form a thick, creamy dressing. Taste and adjust to your preference, adding more of any ingredient. Add the butterbeans, onion, shredded chicken, cherry tomatoes, olives, cucumber, parsley, and roasted pepper straight into the bowl. Toss everything together until evenly coated in the dressing. Avoid adding salt and pepper until serving to keep it fresh. Keeps 3 days in an airtight container. #healthyrecipes #mealprep #salad

Emily English

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Region: GB

Wednesday 18 June 2025 18:04:41 GMT