Fast Recipes

Chicken, radish and bean salad with tarragon dressing

This simple salad is a great way to use up leftover roast or barbecued chicken.

Chicken, radish and bean salad with tarragon dressing

Serves 4

Styling byLisa Featherby

Styling byEmma Knowles

This simple salad is a great way to use up leftover roast or barbecued chicken.

Ingredients

400 gm green beans, trimmed

4 radishes, thinly sliced

¼ white onion, thinly sliced

2 tbsp brown rice vinegar

5 cups (loosely packed) mixed salad leaves such as frisée, watercress and torn radicchio

½ charcoal chicken or leftover cold roast chicken, shredded

40 gm tamari almonds or plain roasted, coarsely chopped

Tarragon dressing

160 ml buttermilk

50 ml lemon juice

50 ml mild-flavoured extra-virgin olive oil

2 heaped tbsp finely grated Parmigiano-Reggiano

2 tsp Dijon mustard

1 tbsp tarragon

Method

Main

1.Blanch beans until tender and bright green (2 minutes). Drain and refresh in iced water, then drain well.

2.Combine radish, onion and vinegar in a bowl and set aside while you make the dressing.

3.For tarragon dressing, combine ingredients in a screw-top jar, season to taste and shake well.

4.Arrange leaves, chicken, beans, almonds and radish mixture on plates. Drizzle with dressing and serve.

Styling by Lisa Featherby

Styling by Emma Knowles