Steamed Chicken, Flageolet Bean, Roast Plum Tomato and Fennel Salad

Name: Steamed Chicken, Flageolet Bean, Roast Plum Tomato and Fennel Salad
Ingredients: 2 heads of fennel; 400 g can of cooked flageolet beans, drained and rinsed; 1 small red onion, thinly sliced; handful of beansprouts, rinsed; 1½ tablespoons extra-virgin olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 boneless chicken breasts; 1 tablespoon truffle oil; 2 tablespoons soy sauce; small handful of sprouts or cress (I used what is called onion cress); small handful of sprouts or cress (I used what is called onion cress); small handful of sprouts or cress (I used what is called onion cress); 2 tablespoons lemon juice; handful of flat-leaf parsley

With Truffled Lemon Dressing

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

This salad is perfect for lunch on a sunny day. The chicken can be either served straight from the steamer or left to cool. The bean and fennel salad also makes a great accompaniment to roast or poached chicken. You can make the salad using freshly cooked beans, such as broad beans, borlotti or cannellini, or save time by using canned ones. Also try making this as a meat-free starter, with a little hard cheese shaved on top, or try it with grilled squid or prawns replacing the chicken.

Ingredients

Lunch

Ingredients

Method