Chicken and bean salad with pickles and parsley.

Chicken & Bean Salad with Pickles

Name: Chicken & Bean Salad with Pickles
Yield: 6 servings
Ingredients: 600 g Chicken, cooked roasted; 480 g Canned beans, white beans, drained; 150 g Canned corn, drained; 150 g Pickle; 20 g Parsley, finely chopped; 30 ml Olive oil; 30 ml Lemon juice; 20 ml Mustard, Dijon; ½ tsp Salt; Black pepper, to taste

Cooked roasted chicken and white beans with corn, pickles and parsley in a Dijon-lemon dressing.

Serves 6

Ingredients

Salad

600 gChicken, cooked roasted
480 gCanned beans, white beans, drained
150 gCanned corn, drained
150 gPickle
20 gParsley, finely chopped

Dressing

30 mlOlive oil
30 mlLemon juice
20 mlMustard, Dijon
½ tspSalt
Black pepper, to taste

Equipment

Colander
Knife
Chopping board
Mixing bowl

Method

Drain and rinse the white beans, and drain the corn. Cut the cooked roasted chicken and pickles into bite-sized pieces. Combine with the beans, corn and finely chopped parsley in a bowl.
Whisk the olive oil, lemon juice, Dijon mustard, salt and black pepper into a dressing. Pour over the salad and toss to coat.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.