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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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When you have left over roast chicken this is a tasty and cool meal for one that's easily doubled if necessary. Ingredients:
200 g green beans, sliced into thin strips |
10 cherry tomatoes, halved |
8 mint leaves, minced |
1 piece roast chicken |
1 tablespoon lime juice |
2 tablespoons olive oil |
1 tablespoon finely snipped chives |
salt and black pepper |
Directions:
1. Bring a medium sized saucepan of water to the boil.
2. Drop the beans into the boiling water with a pinch of salt.
3. Boil for 2-3 minutes until the beans are just tender.
4. Discard the chicken skin and any fat and tear bite-size pieces off the bone.
5. Season the shredded chicken, with salt and pepper.
6. Pour the lime juice into a bowl and whisk with olive oil until thick.
7. Stir the beans into the dressing and then add the tomatoes, chicken, mint and chives.
8. Toss and leave to sit for a few minutes, until the flavours meld together.
9. Toss again and eat.
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