If there are leftovers from the Sunday roast chicken this is a recipe for you. If not, it’s simple enough to poach a few drumsticks or thighs, or to buy ready cooked chicken from the supermarket. It’s shredded and mixed with broad beans, green beans and mint. This Holy Trinity of green is fresh, vibrant and creamy with the chicken, deliciously enhanced by lemon and honey vinaigrette. It’s extraordinary how much effect the mint has.
Serves 2, generously Prep 20 min Cook 10 min
Ingredients: 300g fresh or frozen podded broad beans; 300g green beans; 300g cooked chicken; 1 tbsp lemon juice; 1 tsp honey; 1 tsp Grey Poupon or Maille Dijon mustard; 3-4 tbsp olive or rapeseed oil; about 10 flourishing mint leaves.
Boil the kettle. Drop the broad beans into salted boiling water from the kettle. Boil for 1-2 min until the beans rise to the surface. Scoop into a colander then spread out on a plate.
Top and tail the beans and cut in half. Cook the beans al dente in the boiling water. Drain in the colander and splash with cold water.
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Tear the chicken into bite-size pieces. Season with salt and pepper.
Next make the vinaigrette. Place lemon juice, a pinch of salt and a few grinds of black pepper in a spacious serving bowl. Stir in the honey until dissolved, then the mustard and beat in the oil to make a thick, creamy dressing.
Add the beans and chicken. Pinch the side of the broad beans between thumb and forefinger then gently squeeze out the bright green bean. Add to the bowl.
Chop the mint. Toss thoroughly and serve now or later.