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RHUBARB CHICKEN SALAD

Ingredients
 

  • 320 g Italian flat green beans
  • 160 g haricot vert
  • Two chicken breasts
  • 100 g rhubarb

mint & honey dressing

  • A handful 1/2 cup chopped mint mint
  • 60 ml 1/4 cup lemon juice (about 1 lemon)
  • 60 ml 1/4 cup oil
  • salt & pepper
  • 1-2 tbsp honey

Instructions
 

  • Use either cooked chicken, or poach your chicken by bringing a pot of salted water to boil. Once boiling, lower the temperature, so the water is on a low simmer, cooking the chicken breasts for15 minutes, or until the inner temperature is 72° or no longer pink. Set aside and let cool.
  • Bring a large pot of salted water to boil. Cook the beans for around 4 minutes, or until tender*. Once tender, drain them straight away and refresh in cold water. Set aside.
  • Slice the rhubarb into thin slices.
  • mint & honey dressing
  • Combine all ingredients in a bowl and whisk until combined.
  • Assemble the salad by combining all elements in a bowl, and pour the sauce over.
  • Add salt and pepper to taste.

Notes

Make sure that you don't overcook the beans as they will not taste as good. And also, add half a teaspoon of bicarbonate of soda in the boiling water; this will keep them green.
Tried this recipe?Let us know how it was!