Chicken Salad With Lima Beans, Beets & Spinach

• 5 radishes
• 2 beets
• 9/16 cup fresh lima beans
• 1 bunch spinach 200g
• 2 chicken breasts
• 1 can sweetcorn
• 2 tablespoons unsalted butter
• salt
• pepper

1. Wash the beans and put them in a large pot filled with water. Bring to the boil, reduce the heat to medium-low and cook the beans until soft (30-40 minutes). Drain the water, let them cool down before shelling the pods.This step can be done night before to save your time.
2. Meanwhile: wash the radishes and spinach leaves. Slice/cut them and place in a bowl for later. Wash the beetroot and peel it. Be careful when peeling and cutting it - use gloves and apron to avoid staining your hands and clothes.
3. Slice the chicken into thin strips and season with salt. Melt butter in a frying pan, throw the chicken strips in and fry until nice golden brown.
4. Throw in Lima beans and sweetcorn and sautee for a further 2-3 minutes. Season with some black pepper and salt, if needed.
5. Divide all the ingredients between 4 plates and arrange any way you like!
6. Serve warm or cold!

radishes, beets, fresh lima beans, chicken breasts, sweetcorn, unsalted butter, salt, pepper

Taken from www.yummly.com/recipe/Chicken-Salad-with-Lima-Beans_-Beets-_-Spinach-1652330 (may not work)