Chicken, French bean and almond salad

Chicken, French bean and almond salad

By
From
River Cottage Every Day
Serves
2
Photographer
Simon Wheeler

Another simple three-way-combo salad that makes an easy summer lunchbox, not to mention light supper. If you can get hold of plump, sweet Marcona almonds, it will be particularly special. You can, of course, substitute other nuts and seeds – cashew, pumpkin etc, and combinations thereof. There’s a touch of honey in the dressing to bring out the sweetness of the nuts and beans – replace with a pinch of sugar, if you prefer.

Ingredients

Quantity Ingredient
200g french beans, trimmed
a good handful blanched almonds
200g cold cooked chicken, torn into shreds

For the dressing:

Quantity Ingredient
1/4-1/2 garlic clove, crushed
1/2 teaspoon dijon mustard or other mild mustard
1 teaspoon cider vinegar or white wine vinegar
1/2 teaspoon honey
2 tablespoons rapeseed or extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Cook the French beans in a large pan of boiling salted water for 3–5 minutes, until just tender but still with a bit of bite. Drain, refresh immediately under cold running water and pat dry.
  2. Scatter the almonds in a dry frying pan and toast over a medium heat for a few minutes, shaking the pan occasionally, until golden brown. Leave to cool.
  3. Whisk all the ingredients for the dressing together in a bowl or shake in a screw-top jar to combine.
  4. Put the beans, shredded chicken and almonds in a large bowl and toss together with your hands. Trickle over the dressing, toss well and serve. Or, if you want to make a lunchbox of this, transfer the undressed salad to a plastic box or other suitable lidded container and seal. Take the dressing with you separately in a small screw-top jar and add just before you tuck in.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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