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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

Recipe / 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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

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