Use the meat from a purchased roast chicken to make this fresh salad even easier to put together.
Serves: 4–6
INGREDIENTS
700 grams skin-on, boneless chicken breasts
1 teaspoon ground paprika
olive oil
Salad
250 grams green beans, stalk end trimmed
1 small fennel bulb, thinly sliced with fronds reserved
10 pepperdews, halved
1 red apple, julienned
1 cup seedless red grapes
2 baby cos lettuces, leaves separated
1 avocado, peeled and sliced
Dressing
4 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon grain mustard
1 clove garlic, crushed
1 teaspoon dried tarragon
sea salt and freshly ground pepper
METHOD
Dust both sides of the chicken with paprika and season with salt and pepper.
Heat a little olive oil in a sauté pan and cook the chicken until golden and fully cooked through. Transfer to a plate and leave to cool for 15 minutes.
Cook the beans in boiling salted water until just tender. Drain and refresh in cold water then drain again. Dry on kitchen towels.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Slice the chicken and place in a large bowl along with any resting juices. Add the beans, all the salad ingredients and the dressing and gently combine. Transfer to a large platter and garnish with the reserved fennel fronds.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.