Chicken, green bean & sundried tomato salad with chicken fat croutons recipe | Good Food

A sharing plate of chicken, green bean & sundried tomato salad with chicken fat croutons

300g sourdough
or crusty bread, torn into chunks
3 tbsp 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
2 roasted garlic cloves
mashed
1 tbsp wholegrain mustard
2 tbsp apple cider vinegar
1 tsp honey
4 tbsp sundried tomato oil
or olive oil
small handful of parsley
finely chopped

Method

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.