Blistered broccolini and white bean salad with chicken

By Camille Moore
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Sometimes we like to keep our dinners at home on the lighter side, especially during times when we’re eating out a lot. What that means for us is more vegetables, beans, and smaller portions of meat. We love beans, and we love crunchy broccolini, so I figured combining them into a simple salad would be a good idea. Well, it was a hit and has become one of my go-to dishes. Roasting the broccolini in a hot oven adds warmth and smoky flavour, while the pitted Castelvetrano olives add just the right amount of brine-y brightness to the dish. Not only is this great for dinner, but it makes a fantastic light lunch for the next day. Dress with my Simple Shallot Salad Dressing, which I highly recommend keeping as a fridge staple! 



  • 1/2 cup Castelvetrano olives, pitted and coarsely chopped
  • Simple Shallot Salad Dressing, to dress
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 5 turns freshly cracked black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 300 grams broccolini, chopped in half horizontally
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt

Simple shallot salad dressing:

  • 1 shallot, rinsed
  • 1/2 cup sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 3/4 teaspoon sea salt
  • 6 turns freshly cracked black pepper
  • 2 tablespoons Dijon mustard


  1. Drain and rinse beans. Transfer to a serving bowl with the olives, dress with some of the Shallot Dressing to marinate, and set aside.
  2. Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
  3. Coat the chicken breasts with the oil, salt, pepper, onion powder, and paprika. Arrange on prepared baking sheet and bake about 15 minutes until cooked through (165° internal temperature). Once chicken is done transfer to a cutting board to rest and discard foil. Increase oven temperature to 450°F.
  4. Place broccolini onto baking sheet and toss well with the olive oil and salt. Roast on the oven’s bottom rack eight to ten minutes until stems are tender and florets have browned in places and crisped. Allow to cool slightly before adding to the marinating beans and olives. Toss with additional dressing to taste, transfer to serving dishes, top with chicken, and serve. 

Make-ahead tips:

  1. Feel free to use pre-roasted chicken breasts, thighs, or even pulled meat. Beans can be marinated in advance. Broccolini can be pre-roasted, but is best done just before serving.

Simple shallot dressing:

  1. Add all ingredients to a mason jar and shake vigorously to emulsify. Cover and refrigerate up to two weeks.
  2. Note: Extra virgin olive oil is going to solidify in the fridge. Don’t panic, just let the jar sit at room temp about 20 minutes to melt the oil and give it a good shake before using.  


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