Not your ordinary bean salad

By Jason Skrobar
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  • 1 cup greek yogurt
  • 1/2 cup olive oil
  • 1/4 cup grainy dijon mustard
  • 2 tablespoons honey
  • 2 cloves of garlic, minced
  • 1 lemon, juiced
  • 1 tablespoon curry powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper


  • 4 chicken breasts
  • 4 cups curly kale, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 540 millilitre can black beans
  • 540 millilitre can romano beans
  • 540 millilitre can kidney beans
  • 1 cup fresh peas, blanched
  • 2 green onions, thinly sliced
  • 1/2 cup sliced and toasted almonds


  1. First things first, make the marinade. In a mixing bowl combine yogurt, olive oil, mustard, honey, garlic, lemon juice, curry powder, salt and pepper. Whisk until well combined. Reserve 1/2 cup to dress the salad.
  2. Add chicken breasts to a large zip top bag and pour over remaining yogurt marinade. Refrigerate chicken breasts for at least 30 minutes while you prepare the salad.
  3. In a large mixing bowl add chopped kale, olive oil and salt. Massage the kale for about two to three minutes. What you’re doing is softening the kale, which also releases some natural sugars and helps make the kale taste less bitter. Add the beans, peas and green onions. Mix well and set aside.
  4. Remove the chicken from the fridge. You can either grill the chicken on the BBQ, or bake them in the oven. If you choose to use the BBQ, pre-heat to medium high. Grill the chicken breasts for about eight to ten minutes per side. You don’t need to constantly turn them, some good char marks are a good thing! If using the oven, pre-heat to 400° and cook for 18-20 minutes.
  5. Once the chicken is cooked, let rest for about five minutes and slice.
  6. Using the reserved marinade, dress the salad, top with the sliced chicken and scatter the almonds over top. Enjoy!

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