Use the meat from a purchased roast chicken to make this fresh salad even easier to put together.
Serves: 4–6
INGREDIENTS
700 grams skin-on, boneless chicken breasts
1 teaspoon ground paprika
olive oil
Salad
250 grams green beans, stalk end trimmed
1 small fennel bulb, thinly sliced with fronds reserved
10 pepperdews, halved
1 red apple, julienned
1 cup seedless red grapes
2 baby cos lettuces, leaves separated
1 avocado, peeled and sliced
Dressing
4 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon grain mustard
1 clove garlic, crushed
1 teaspoon dried tarragon
sea salt and freshly ground pepper
METHOD
Dust both sides of the chicken with paprika and season with salt and pepper.
Heat a little olive oil in a sauté pan and cook the chicken until golden and fully cooked through. Transfer to a plate and leave to cool for 15 minutes.
Cook the beans in boiling salted water until just tender. Drain and refresh in cold water then drain again. Dry on kitchen towels.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Slice the chicken and place in a large bowl along with any resting juices. Add the beans, all the salad ingredients and the dressing and gently combine. Transfer to a large platter and garnish with the reserved fennel fronds.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!