Food & Drink

Chicken Cordon Bleu with Christmas Bean Salad

Serving Size: 2
Prep Time: 5 – 10 minutes
Cooking Time: 30 minutes.


  • 2 x Chicken Cordon Bleu from Ferry Road Butcher
  • 2 x red capsicums, quartered
  • 200g green beans, trimmed
  • 200g yellow butter beans, trimmed
  • 2 tomatoes, seeds removed, finely chopped
  • ¼ cup toasted pine nuts
  • ¼ cup extra virgin olive oil
  • 1 tbsp balsamic vinegar


Preheat your oven to 180 degrees and cook your Chicken Cordon Bleu for 30 minutes.

Preheat a grill plate to high. Grill capsicums, skin-side up, for 5-7 minutes until skin is charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap, then set aside for 5 minutes to cool.

Meanwhile, cook beans in a large saucepan of salted boiling water for 2-3 minutes until tender but still crisp. Refresh under cold water, then drain well.

Once cool enough to handle chop capsicum and finely chop.

Place in a bowl with the tomato, pine nuts, oil and vinegar and toss to combine. Season to taste.

Transfer the beans to a large serving plate. Spoon over capsicum mixture. Once your chicken is cooked through, place on top of the salad. Serve as part of a festive season lunch or dinner with friends and family.