• 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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