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Annabel Karmel
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Chicken Salad with French Beans and Cherry Tomatoes

Off on a picnic? Be sure to pack this salad with chicken, crunchy green beans & cherry tomatoes. The caramelised red onion & balsamic vinegar dressing is utterly delicious.

Prep Time: 15 minutes
Cook Time: 5 minutes
Makes: 4 portions
Great for:  Kids - 2-4 Years Kids 4+ Years
4 tbsp olive oil
1 large red onion, sliced
1 clove garlic, crushed
1 tsp caster sugar
1 shallot, chopped
2 cooked chicken breasts, sliced
2 tbsp fresh basil, chopped
3 tbsp sweet balsamic vinegar
250 g fine green beans
300 g cherry tomatoes, halved or quartered if large
50 g mixed salad leaves
  1. Heat 2 tbsp of oil in a frying pan. Add the onion and garlic and fry until soft. Add the sugar and stir until lightly browned. Spoon into a bowl.
  2. Add the shallot, chicken, basil and balsamic vinegar. Season and mix together and then add the remaining oil.
  3. Steam the beans or cool in boiling salted water for 4 minutes until just cooked. Drain and refresh in cold water and slice in half.
  4. Add the beans and tomatoes to the cooked onions and chicken. Lightly toss together and season.
  5. Arrange the salad leaves on a plate. Spoon the chicken salad over and gently mix together.

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