Chicken, radish and bean salad with tarragon dressing

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

You'll need

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


  • 01
  • Blanch beans until tender and bright green (2 minutes). Drain and refresh in iced water, then drain well.
  • 02
  • Combine radish, onion and vinegar in a bowl and set aside while you make the dressing.
  • 03
  • For tarragon dressing, combine ingredients in a screw-top jar, season to taste and shake well.
  • 04
  • Arrange leaves, chicken, beans, almonds and radish mixture on plates. Drizzle with dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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