Green Bean Salad with Grilled Chicken


Serves 4

2 packs Grilled Chicken
1 ciabatta loaf, cubed
125 g rocket
1 red onion, sliced in rings
200 g green beans, ends trimmed
250 g small vine tomatoes
4 tbsp extra virgin olive oil
1 tsp coarse mustard
2 tbsp apple cider vinegar
1 tsp maple syrup
bunch flat leaf parsley, chopped
bunch fresh mint, chopped
6 scallions, cut in rings
coarse sea salt
salt and pepper
oil for frying


Preheat the oven to 180˚C / 350˚F. Place the ciabatta cubes in an oven dish, and sprinkle with olive oil and coarse sea salt. Bake the bread cubes for 15 min or until golden brown and crispy on the outside. Stir halfway.

Heat oil in a skillet, brown the Grilled Chicken and let rest.

Blanch the green beans in boiling water until al dente. Drain and rinse with cold water to stop decolourisation (as well as the cooking process). Pan fry the tomatoes in a very hot skillet with a tiny amount of oil for a minute on very high heat.

Whisk the olive oil, vinegar, mustard and maple syrup well to make the salad dressing, and season to taste with salt and pepper.

Combine the rocket, beans, scallions, red onion and herbs (reserve a handful) and toss with the dressing.

Arrange the salad on a large dish and top with the Grilled Chicken and the ciabatta croutons. Sprinkle with the reserved herbs, and serve with a farmhouse loaf and an oil and balsamic vinegar dip.