Warm Chicken, New Potato and Green Bean Salad

Prep	Cooking	Serves
20 mins	30 mins	4 Adults

A light and healthy alternative to a weekend lunch or quick mid-week supper

Ingredients

• 400g new potatoes
• Fussels Smoked Rapeseed Oil
• 300g mini chicken fillets
• Salt and pepper
• 150g green beans
• 100g cherry tomatoes
• 1 bag mixed leaves
• Fussels Quince & Cider Vinegar Dressing
• Chopped herbs

Method

Cut the new potatoes in half, place in a roasting tin and drizzle with Fussels smoked rapeseed oil - roast at 200C/gas 6 for 25-30 minutes.

Place the chicken fillets in an ovenproof dish, drizzle with a little more oil, season and place in the same oven for 15 minutes.

Blanch the green beans in a pan of boiling water for 3-4minutes - drain and set aside. Slice the cherry tomatoes in half and scatter over a bag of mixed leaves.

Top with the beans, chicken and potatoes before drizzling generously with Fussels Quince and Cider Vinegar Dressing. Sprinkle with roughly chopped chives and serve.