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

With Truffled Lemon Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


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.