Chicken, green bean & sundried tomato salad with chicken fat croutons
Use your roast chicken leftovers to create this easy weeknight salad with green beans, sundried tomatoes and croutons
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 300g sourdough or crusty bread, torn into chunks
- 3tbsp leftover chicken fat (from roast chicken)
- 300g green beans , trimmed
- 300g leftover roast chicken
- 75g sundried tomatoes in oil, roughly chopped
- 250g vine tomatoes , roughly chopped
- 2roasted garlic cloves , mashed
- 1tbsp wholegrain mustard
- 2tbsp apple cider vinegar
- 1tsp honey
- 4tbsp sundried tomato oil or olive oil
- small handful of parsley , finely chopped
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Combine the bread pieces and chicken fat in a roasting tin with a pinch of seasoning. Roast for 15-20 mins until crisp, then set aside to cool slightly.Step 2
Meanwhile, bring a pan of salted water to a boil and tip in the green beans, bring to a boil again and cook for 2-3 mins until just tender. Drain well and tip into a bowl of ice-cold water for 10 mins. Drain and dry the beans.Step 3
Mix together the green beans, chicken, sundried tomatoes, vine tomatoes and croutons in a large bowl. Combine the roasted garlic, mustard, vinegar, honey and olive oil, then season to taste. Drizzle over the salad, toss well and season if needed. Serve on a platter with the parsley scatted over the top.