AT A GLANCE
This simple salad is a great way to use up leftover roast or barbecued chicken.
|01||Blanch beans until tender and bright green (2 minutes). Drain and refresh in iced water, then drain well.|
|02||Combine radish, onion and vinegar in a bowl and set aside while you make the dressing.|
|03||For tarragon dressing, combine ingredients in a screw-top jar, season to taste and shake well.|
|04||Arrange leaves, chicken, beans, almonds and radish mixture on plates. Drizzle with dressing and serve.|