There still is a nip in the air, though, so we reckon this hearty Chicken & White Bean Salad from Saturday Kitchen's James Martin is just the perfect dish to see you through to summer.
TV chef James created the recipe specially for Canned Food Week which is taking place this week. It's a great way of combining leftover chicken with a can of beans you may have hanging around the kitchen to create a delicious, quick and easy meal.
- 400g can haricot beans, rinsed and drained
- 3 Tbsp extra virgin olive oil
- 1 Tbsp wholegrain mustard
- Zest and juice of a lemon
- 70g bag rocket
- 2 cooked chicken breasts, sliced
- 8 cherry tomatoes, quartered
Method1 Place haricot beans in a bowl.
2 Whisk the oil with the mustard and lemon zest and juice and season.
3 Drizzle half of the dressing over the beans. Gently toss to coat.
4 Divide the rocket between two serving dishes and then scatter with the beans.
5 Add chicken and tomatoes and then drizzle over remaining dressing.
Prep Time10 minutes
Cook TimeZero minutes - no cooking involved
Nutrition InformationServes 2
Chef's tip: Serve with warmed bread to mop up the juices.
More Super Salads to try:
Egg, Avocado & Bacon Salad
Fig, Orange & Blue Cheese Salad
Chicken Salad with a twist
Traditional Tabbouleh Salad