Green Bean Salad with Herby Chicken Kebabs and Charred Sweet Corn

We love BBQ season - nothing beats some tasty fresh salads paired with grilled meat and veggies cooked on the grill. This green bean salad is one of our favourites, it’s so simple but flavoursome from the herby, sweet and tangy salad dressing.

Meal Prep

Breakdown

  • Marinate the chicken and soak the skewers.  
  • Steam the green beans and the sweet corn. 
  • Make the salad dressing. 
  • Cook the chicken on the BBQ and grill the corn. 
  • Once everything has cooked add the rocket, goats feta and almonds to the salad. Toss well and serve alongside the chicken kebabs and charred corn.

Tips

  • If you're using wooden skewers make sure you soak them in hot water first so they don't burn on the BBQ. 
  • If you have extra time on your hands you can marinate the chicken the morning before cooking or the night before.

Meal prep guide

  • Make the marinade for the chicken *marinate the chicken 20 minutes - 8 hours before cooking (store in an airtight jar in the fridge).
  • Make the salad dressing (store in an airtight jar in the fridge).

This recipe serves four, if you're cooking for two simply halve the recipe.

INGREDIENTSIngredients

Herby chicken kebabs

  • 500g chicken breast or tenderloins (cut into bite-sized pieces)
  • 2 Tbsp olive oil or melted butter
  • 1 lemon (juice)
  • 2 Tbsp mint (finely chopped)
  • 2 Tbsp coriander (finely chopped)
  • 2 Tbsp basil (finely chopped)
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup or honey
  • 3 cloves of garlic (crushed)
  • Salt and pepper

Green bean salad

  • 2 handfuls green beans 
  • 2 cups of rocket (1 bag)
  • 75g goats feta (crumbled)
  • ¼ cup of dry roasted almonds (roughly chopped)

Dressing 

  • 3 Tbsp olive oil 
  • 2 Tbsp white wine vinegar
  • 1 lemon (juice and zest)
  • 2 Tbsp mint (finely chopped)
  • 2 Tbsp coriander (finely chopped)
  • 2 Tbsp basil (finely chopped)
  • 2 tsp coconut sugar
  • Pinch of salt and pepper

Charred sweet corn

  • 2 corn on the cobs
  • 1-2 Tbsp butter
  • Pinch of salt
METHODMethod
  1. Start off by marinating the chicken. In a medium sized mixing bowl add the olive oil, lemon juice, herbs (mint, coriander and basil), maple syrup, mustard, garlic and a pinch of salt and pepper. Mix well and then toss through the chicken pieces. Pop in the fridge to marinate while you prepare everything else. 

  2. If you’re using wooden skewers, get them soaking in hot water so they don’t burn on the BBQ.

  3. Remove the ends from the green beans and steam for 3-4 minutes until cooked through, but they still have a crunch to them. As soon as they have cooked, run under cold water to stop them from cooking and transfer into a bowl of iced water for a couple of minutes before draining and setting aside.

  4. Whilst the steamer is out steam the sweet corn for 6 minutes until cooked through. Set aside.
  5. To make the dressing add all ingredients into a glass jar and shake well to combine. Pour the dressing over the green beans. Set aside and wait to add the rocket, goats cheese and almonds right before serving.

  6. Preheat the BBQ for the chicken and sweet corn. Thread the marinated chicken pieces onto skewers, BBQ for about 5-7 minutes on each side or until golden brown and cooked through, turning every couple of minutes to ensure even cooking.
     
  7. Pop the sweet corn on the BBQ and brush with melted butter. Keep basting with the butter while on the grill until they get nice and charred.

  8. Once everything has cooked add the rocket, goats cheese and almonds to the salad. Toss well and serve alongside the chicken kebabs and charred corn. 
VARIATIONS

Vegetables

Protein

  • You can use this same marinade for lamb chops (just leave out the maple syrup).
  • For a vegetarian option you could serve alongside our Honey and Thyme Halloumi.

Other

  • Swap almonds for roasted pistachios.
  • Swap basil for parsley in the green bean salad.
  • To make the salad dairy free swap feta for diced avocado.