Roast chicken for weeknight leftovers
Have a busy week ahead? Roast a chicken on Sunday, then turn it into three speedy weeknight meals with our recipe ideas for leftover chicken
Chicken, green bean & sundried tomato salad with chicken fat croutons
Serves 4
Easy
Prep:
Cook:
Use your roast chicken leftovers to create this easy weeknight salad with green beans, sundried tomatoes and croutons
Skip to ingredients
- 300g sourdoughor crusty bread, torn into chunks
- 3 tbsp leftover chicken fat(from roast chicken)
- 300g green beanstrimmed
- 300g leftover roast chicken
- 75g sundried tomatoesin oil, roughly chopped
- 250g vine tomatoesroughly chopped
- 2 roasted garlic clovesmashed
- 1 tbsp wholegrain mustard
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 4 tbsp sundried tomato oilor olive oil
- small handful of parsleyfinely chopped
Nutrition: Per serving
- kcal674
- fat36g
- saturates9g
- carbs52g
- sugars16g
- fibre8ghigh
- protein31g
- salt2.8g
Method
step 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.
step 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.
step 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.
