Chicken, radish and bean salad with tarragon dressing

AT A GLANCE

  • Serves 4 people

This simple salad is a great way to use up leftover roast or barbecued chicken.

  • 400 gm green beans, trimmed
  • 4 radishes, thinly sliced
  • ¼ white onion, thinly sliced
  • 2 tbsp brown rice vinegar
  • 5 cups (loosely packed) mixed salad leaves such as frisée, watercress and torn radicchio
  • ½ charcoal chicken or leftover cold roast chicken, shredded
  • 40 gm tamari almonds or plain roasted, coarsely chopped
  •  
  • Tarragon dressing
  • 160 ml buttermilk
  • 50 ml lemon juice
  • 50 ml mild-flavoured extra-virgin olive oil
  • 2 heaped tbsp finely grated Parmigiano-Reggiano
  • 2 tsp Dijon mustard
  • 1 tbsp tarragon
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.

Topics:

FAST, BUTTERMILK, BEANS, RADISHES, MAIN, AUTUMN, MODERN AUSTRALIAN, CHICKEN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2016

Mar 2016

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