- Step 1
Place mint, basil and 1 cup of parsley in the bowl of a food processor. Process until finely chopped. Add anchovy, water, lemon juice, mustard and oil. Process until smooth. Season with pepper.
- Step 2
Line a large steamer with non-stick baking paper. Place the chicken in the steamer. Cover and place over a saucepan of simmering water (make sure the steamer doesn't touch the water). Cook, covered, for 6-8 minutes or until just cooked through.
- Step 3
Meanwhile, cook the green beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Place the green beans, butter beans, tomato and remaining parsley in a bowl. Add 2 tablespoons of the salsa verde. Toss to coat.
- Step 4
Thickly slice the chicken. Divide the salad among serving plates. Top with the chicken. Spoon over the remaining salsa verde to serve.
Prepare up to 1 day ahead. Store in separate airtight containers in fridge.