Chicken, green bean and almond salad

6 Ingredients

• 250g baby green beans, trimmed

• 2 (500g total) Steggles chicken breast fillets, trimmed, halved horizontally

• 75g baby spinach

• 1/3 cup almond kernels

• 100g Greek feta, roughly crumbled

• 2 tbsp balsamic and roasted garlic salad dressing

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3 Method Steps

• Bring a medium, deep frying pan of water to the boil over medium-high heat. Add beans (250g baby green beans, trimmed). 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 (2 (500g total) Steggles chicken breast fillets, trimmed, halved horizontally) to beans.

• Add spinach (75g baby spinach), almond kernels (1/3 cup almond kernels) and feta (100g Greek feta, roughly crumbled) to the chicken mixture. Drizzle with dressing (2 tbsp balsamic and roasted garlic salad dressing). Season with salt and pepper. Gently toss to combine. Serve.

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