Oxbow Farm & Conservation Center

Tossed fava bean and chicken breast salad

This recipe was developed in partnership with G.J. Claus, manager of the Cafe at SanMar headquarters in Issaquah. In 2016, SanMar partnered with us as a drop site for our CSA, with Claus leading the charge by regularly incorporating ingredients from our boxes in the dishes he prepared for Cafe lunches.

This simple salad uses several ingredients that often can be found in Oxbow’s spring CSA boxes.


  • 1 head lettuce
  • 1 pound fava beans
  • 3 medium carrots
  • 1 large potato
  • 3 oz boneless chicken breast
  • 1 bunch chopped fresh parsley
  • Lemon juice

  • Season an all-natural chicken breast with salt and pepper and roast in a 375 degree oven for 30 minutes or until reaching an internal temperature of 165 degrees. Cool.

  • Wash and roughly chop lettuce.

  • Shuck fava beans and blanch in boiling salted water for 1 minute. Let cool and peel the thin, outer skin off.

  • Boil potatoes until soft (about 15 minutes and slice into coins 1/4 inch thick.

  • Cut carrots into 1/8 inch coins.

  • Toss the beans, potatoes, and carrots with the parsley and lemon juice, salt, and pepper to taste.

  • Serve on a┬ábed of lettuce and top with roasted chicken breast.