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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.