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Chicken, green bean & sundried tomato salad with chicken fat croutons

A sharing plate of chicken, green bean & sundried tomato salad with chicken fat croutons

Chicken, green bean & sundried tomato salad with chicken fat croutons

Name: Chicken, green bean & sundried tomato salad with chicken fat croutons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300g sourdough or crusty bread, torn into chunks; 3 tbsp leftover chicken fat (from roast chicken); 300g green beans trimmed; 300g leftover roast chicken; 75g sundried tomatoes in oil, roughly chopped; 250g vine tomatoes roughly chopped; 2 roasted garlic cloves mashed; 1 tbsp wholegrain mustard; 2 tbsp apple cider vinegar; 1 tsp honey; 4 tbsp sundried tomato oil or olive oil; small handful of parsley finely chopped

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

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Use your roast chicken leftovers to create this easy weeknight salad with green beans, sundried tomatoes and croutons

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Ingredients

Nutrition

Units:

MetricUS

300g sourdough

or crusty bread, torn into chunks
3 tbsp leftover chicken fat

(from roast chicken)
300g green beans

trimmed
300g leftover roast chicken
75g sundried tomatoes

in oil, roughly chopped
250g vine tomatoes

roughly chopped
2 roasted garlic cloves

mashed
1 tbsp wholegrain mustard
2 tbsp apple cider vinegar
1 tsp honey
4 tbsp sundried tomato oil

or olive oil
small handful of parsley

finely chopped

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Nutrition: Per serving

kcal674
fat36g
saturates9g
carbs52g
sugars16g
fibre8g

high
protein31g
salt2.8g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2024

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