• 450g new potatoes, scrubbed and quartered lengthways
  • 175g fine green beans, trimmed
  • 100g bacon lardons
  • 120g bag mixed salad leaves
  • Approx 6 roasted chicken thighs
  • 150ml honey & mustard dressing


  • STEP 1
    Cook potatoes in boiling water for 8-10 mins, then add beans and cook for 3 mins more. Drain, then leave to cool.
  • STEP 2
    Fry the bacon for 2-3 mins until crisp. Leave to cool.
  • STEP 3
    Scatter the salad and potatoes over a large serving plate. Toss the chicken and beans with as much dressing as you want, then spoon over the salad. Scatter the bacon over and serve.

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