Enjoy the hot summer nights with this easy chicken bean salad using only six ingredients.
- Bring a medium, deep frying pan of water to the boil over medium-high heat. Add beans. Cook for 2 to 3 minutes, or until just tender. Using tongs, remove beans to a colander. Refresh under cold water. Drain. Place in a large bowl.
- Reduce heat to medium. Bring water to a simmer. Poach chicken, for 6 to 8 minutes or until cooked through. Transfer to a chopping board. Set aside for 5 minutes to cool. Shred. Add chicken to beans.
- Add spinach, almond kernels and feta to the chicken mixture. Drizzle with dressing. Season with salt and pepper. Gently toss to combine. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set