Name: Chicken, green bean & sundried tomato salad with chicken fat croutons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300g sourdough or crusty bread, torn into chunks; 3 tbsp leftover chicken fat (from roast chicken); 300g green beans trimmed; 300g leftover roast chicken; 75g sundried tomatoes in oil, roughly chopped; 250g vine tomatoes roughly chopped; 2 roasted garlic cloves mashed; 1 tbsp wholegrain mustard; 2 tbsp apple cider vinegar; 1 tsp honey; 4 tbsp sundried tomato oil or olive oil; small handful of parsley finely chopped

Chicken, green bean & sundried tomato salad with chicken fat croutons

Use your roast chicken leftovers to create this easy weeknight salad with green beans, sundried tomatoes and croutons

35 min total 15 min prep 20 min cook 4 674 cal

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Combine the bread pieces and chicken fat in a roasting tin with a pinch of seasoning. Roast for 15-20 mins until crisp, then set aside to cool slightly.
2 Meanwhile, bring a pan of salted water to a boil and tip in the green beans, bring to a boil again and cook for 2-3 mins until just tender. Drain well and tip into a bowl of ice-cold water for 10 mins. Drain and dry the beans.
3 Mix together the green beans, chicken, sundried tomatoes, vine tomatoes and croutons in a large bowl. Combine the roasted garlic, mustard, vinegar, honey and olive oil, then season to taste. Drizzle over the salad, toss well and season if needed. Serve on a platter with the parsley scatted over the top.