Smoked chicken and runner bean salad with salsa verde dressing

Smoked chicken and runner bean salad with salsa verde dressing
  • Serves icon Serves 6
  • Time icon Takes 15 min to make, 10 min to cook

A healthy salad recipe packed full of fresh flavours. Beans, lemon, capers and fresh mint complement the smoked chicken.

Nutrition: per serving

Calories
225kcals
Fat
14.7g (4g saturated)
Protein
18.1g
Carbohydrates
5.1g (4.1g sugar)
Fibre
4.4g
Salt
0.7g
Calories
225kcals
Fat
14.7g (4g saturated)
Protein
18.1g
Carbohydrates
5.1g (4.1g sugar)
Fibre
4.4g
Salt
0.7g

Ingredients

  • 300g fine green beans, topped
  • 600g runner beans, topped and tailed
  • 2 smoked free-range chicken breasts, about 150g each (see tip)

For the salsa verde

  • 15g fresh flatleaf parsley leaves
  • 7g fresh mint leaves
  • 1 tbsp small capers in brine, plus extra to garnish, rinsed
  • 1 garlic clove, crushed
  • ½ tsp sea salt flakes
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 5 tbsp extra-virgin olive oil, plus extra to drizzle
  • 3 tbsp crème fraîche

Method

  1. Bring a large pan of salted water to the boil, then add the fine green beans and cook for 4-5 minutes until just tender. Meanwhile, run a vegetable peeler along both sides of the runner beans, then slice them lengthways diagonally into long, thin shreds. Use a slotted spoon to lift the fine green beans out of the pan into a colander, then refresh under cold water and leave to drain. Add the sliced runner beans to the pan of boiling water and cook for 3 minutes or until just tender. Drain and refresh under cold water, then leave to dry on a clean tea towel.
  2. To make the salsa verde, coarsely chop the parsley and mint leaves, 1 tbsp capers, the garlic and sea salt flakes together on a board, then tip into a small bowl and stir in the mustard, lemon juice and 5 tbsp oil.
  3. Put the drained runner beans and fine green beans into a large bowl, then toss with 3 tbsp of the salsa verde and scatter over a large platter or individual serving plates. Thinly slice the smoked chicken diagonally, then arrange on top of the bean salad.
  4. Stir the crème fraîche into the remaining salsa verde, then spoon over the chicken and bean salad. Scatter over some more capers and add another drizzle of oil, then serve with warm new potatoes, if you like.

delicious. tips

  1. You can buy smoked chicken from most supermarkets. We like Rannoch, available from Waitrose and Ocado. Smoked trout works well here, too.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

4 votes

Reviews

Share your thoughts...

Rate & review

Rate

4 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine