Saturday, 25 July 2015

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


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


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.

Link up your recipe of the week

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

Credit Crunch Munch


  1. What a delicious salad to take on a picnic. Yummy and healthy! x #recipeoftheweek

    1. Thank you! It's great for lunch at work too!

  2. I do like that gif - very clever. What a lovely recipe, I love jar salads for desk picnics! Thanks for sharing with #creditcrunchmunch

    1. Thank you. It was my first ever GIF! :-)

  3. Love this salad, great one to take to work on a Monday morning;-) Thanks for entering #CreditCrunchMunch with this thrifty idea:-)


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