MEMBER RECIPE
Fennel, white bean and chicken salad Recipe
By foodiejess
Difficulty: Easy |
Total Time:
15 minutes (plus opt. 2 hours)
|
Active Time:
|
Makes:
enough for 2 for lunch
Perfect for lunch or a light supper. Works very well for a lunch to take to work.
INGREDIENTS
- 1 cup white beans, either from dried or jarred
- 1 bulb fennel, very finely sliced
- shredded leftover roast chicken, about 1.5 cups
- 1/4 cup good quality EV olive oil
- juice of 1/2 a juicy lemon
- 1 tsp dijon mustard
- parmesan shavings to serve
- ground black pepper and salt, to taste
INSTRUCTIONS
- Rinse the beans well if they’ve come from a jar, then combine with lemon juice, mustard, salt and pepper (i like lots of ground pepper). Leave for a couple of hours at room temperature if you’ve got time. You can do this in the morning and put in a container to mix later for a work lunch.
- Add the olive oil to the beans and stir well.
- Combine the beans with the fennel and chicken, top with parmesan.
Member recipes are not tested by the CHOW food team.
