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.
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