Chicken, green bean & sundried tomato salad with chicken fat croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 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.
