Chicken and Runner Bean Salad (2)

This is a seasonal Lindsey Bareham recipe which I found in Ruth Watson’s ” Fat Girl Slim”. If you are not losing weight you could tear in some ciabatta bread, or serve accompanied by new potatoes.

Chicken and Runner Bean Salad (2)
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Chicken and Runner Bean Salad (2)
Print Recipe
  1. Preheat the oven to 220 Fan, Gas Mark 8. Season the chicken then put into a roasting tin and cook for 35-40 minutes until the skin is crisp and crackling. ( if using bone in thighs cook for about 50 minutes.)
  2. Pull the chicken into thick shards as soon as it is cool enough to handle.
  3. After the chicken has been in the oven for about 25 minutes bring a large saucepan of salted water to the boil over a high flame and throw in the beans. Cook for 2-3 minutes after the water has returned to the boil until just tender. Drain well.
  4. Tip the beans into a large warmed bowl and add the chicken, tomatoes and herbs. Whisk together the lime juice and oil and pour over. Toss the salad thoroughly and serve while still warm.
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