Warm salad with chicken and beans

Ingredients:

• 450 g canned lima beans, drain the liquid and rinse under water
• 300g grilled sweet peppers in marinade, remove from marinade and chop coarsely
• 1/4 cup pickled cucumbers, cut into slices
• 2 stalks celery, diced
• 2 tbsp chopped fresh parsley
• Finely grated zest and juice of 1 lemon
• 1/4 cup olive oil
• 600-700 g skinless chicken breast fillet
• 6 sprigs of thyme
• 1 head of red onion, cut into half rings
• 1/4 tsp dried pepper flakes
• 6 cups of young green salad mix

Preparation:

1. In a large salad bowl, combine beans, roasted peppers, pickles, celery, parsley, lemon zest and juice.
2. Heat olive oil in a skillet. Add chicken breasts and thyme sprigs, red onion, and pepper flakes. Cook until browned on one side, about 4 minutes.
   
   Turn the meat over, add 1/4 cup water, cover, and reduce the heat to low. Continue cooking for another 5-8 minutes, until tender. Transfer the meat to a cutting board and discard the thyme sprigs. Transfer the fried onions to the salad bowl with the vegetables.
3. Slice the chicken thinly across the grain and add to the salad. Then add the fresh herbs and mix.