Layered Chicken and Bean Salad

This is a great way to use up leftover lemon and rosemary chicken from yesterday.

Layered Chicken and Bean Salad - Serves 1

Ingredients

Half of the chicken from the roasted lemon and rosemary chicken recipe or leftover chicken from your Sunday lunch
2 tbsp frozen broad beans
2 tbsp tinned cannellini beans
A handful of cooked green beans

For the dressing
1/2 tsp dijon mustard
1 tsp white wine vinegar
1/2 - 1 tbsp Extra virgin olive oil

Method

Strip the meat off the chicken bones.  Cook the broad beans following pack instructions then drain and refresh in cold water.  Slip off the skins by pressing between your fingers.

Make the dressing (making it in the jar makes it easier).  Whisk together the mustard and vinegar then slowly whisk in the oil to your taste.

Layer up the salad, first the broad beans, then the canellini followed by the cooked green beans.  Finish with the chicken.

Close up the jar and take on a picnic or for a delicious working lunch.



I've linked this up to recipe of the week.

I've also linked this up to credit crunch munch here and here.