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Chicken escalopes with roasted tomato & cannellini bean salad

Chicken escalopes with roasted tomato & cannellini bean salad

Bold and bountiful, this is a chicken salad to love, learn and adapt through the summer. Turning a pack of chicken thighs into thinner escalopes – via little home butchery and a bash of the rolling pin – means that they cook about half the usual time.

3 out of 5 stars(2) Rate this recipe
Gluten freeHealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins


  • 500g pack Essential British Chicken Thigh Fillets
  • 8 Essential Plum Tomatoes, quartered
  • tsp ground coriander
  • 3 tbsp Essential Olive Oil
  • 240g pack Essential Round Beans, trimmed
  • 400g can Essential Cannellini Beans
  • 2 clove/s garlic, finely grated
  • 1 bunch Essential Salad Onions, thinly sliced
  • 1 Essential Lemon, scrubbed, zest and 1 tbsp juice
  • ½ x 25g pack mint, leaves finely chopped, plus extra leaves to serve


  1. Preheat the oven to 220ºC, gas mark 7. Halve the chicken fillets and space slightly apart between 2 sheets of baking parchment. Beat firmly with a rolling pin until flattened. Season with plenty of black pepper and a little salt.

  2. Put the tomatoes in a roasting tin and sprinkle with the coriander. Drizzle with 2 tsp oil and roast for 15-20 minutes, until softened but not falling apart. While they cook, heat 1 tsp oil in a large frying pan and fry the chicken pieces for 3 minutes on each side until golden, with no pink meat and the juices run clear. Cook the round beans in boiling water for 3-5 minutes until tender, then drain.

  3. Drain the cannellini beans through a sieve over a measuring jug. Reserve 100ml of the liquid and discard the remainder. Put them in a bowl with the measured bean liquid, remaining 2 tbsp oil, garlic, salad onions, lemon zest and juice, chopped mint and a little seasoning. Stir in the tomatoes and transfer to plates with the drained round beans. Arrange the chicken on top and serve, scattered with extra mint leaves.

Cook’s tip

For a vegetarian version, use a 250g pack of Essential Halloumi instead. Drain, pat dry on kitchen paper and slice thinly. Fry in the olive oil, turning once until golden.


Typical values per serving when made using specific products in recipe


1,681kJ/ 402kcals



Saturated Fat












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