Chicken, green bean & sundried tomato salad with chicken fat croutons
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is my go to recipe when I have leftover roast chicken sitting in the fridge. It comes together in just 35 minutes start to finish, making it perfect for a quick weeknight dinner or impressive lunch. The magic happens with those crispy chicken fat croutons, which transform humble bread into something absolutely irresistible. Green beans are wonderfully nutritious, packed with vitamins and fibre while being super low in calories. The combination of sundried tomatoes, fresh vine tomatoes, and a punchy mustard vinaigrette creates layers of flavour that make this salad feel restaurant quality, yet it requires minimal effort and uses ingredients you likely already have at home.
Ella x
Ingredients
- 300 gsourdough or crusty bread(torn into chunks)
- 3 tbspleftover chicken fat(from roast chicken)
- 300 ggreen beans trimmed
- 300 gleftover roast chicken
- 75 gsundried tomatoes in oil(roughly chopped)
- 250 gvine tomatoes roughly chopped
- 12 roasted garlic cloves mashed
- 1 tbspwholegrain mustard
- 2 tbspapple cider vinegar
- 1 tsphoney
- 4 tbspsundried tomato oil or olive oil
- 1 smallhandful of parsley finely chopped
Detail level
Instructions
- 1
Heat the oven to 200C/180C fan/gas 6. Combine the bread pieces and chicken fat in a roasting tin with a pinch of seasoning. Roast for 15-20 mins until crisp, then set aside to cool slightly.
- 2
Meanwhile, bring a pan of salted water to a boil and tip in the green beans, bring to a boil again and cook for 2-3 mins until just tender. Drain well and tip into a bowl of ice-cold water for 10 mins. Drain and dry the beans.
- 3
Mix together the green beans, chicken, sundried tomatoes, vine tomatoes and croutons in a large bowl. Combine the roasted garlic, mustard, vinegar, honey and olive oil, then season to taste. Drizzle over the salad, toss well and season if needed. Serve on a platter with the parsley scatted over the top.
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