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Fennel, white bean and chicken salad

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Fennel, white bean and chicken salad
enough for 2 for lunch Easy
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Ingredients (8)

  • 1 cup white beans, either from dried or jarred
  • 1 bulb fennel, very finely sliced
  • shredded leftover roast chicken, about 1.5 cups
  • 1/4 cup good quality EV olive oil
  • juice of 1/2 a juicy lemon
  • 1 tsp dijon mustard
  • parmesan shavings to serve
  • ground black pepper and salt, to taste

Perfect for lunch or a light supper. Works very well for a lunch to take to work.


  1. 1Rinse the beans well if they’ve come from a jar, then combine with lemon juice, mustard, salt and pepper (i like lots of ground pepper). Leave for a couple of hours at room temperature if you’ve got time. You can do this in the morning and put in a container to mix later for a work lunch.
  2. 2Add the olive oil to the beans and stir well.
  3. 3Combine the beans with the fennel and chicken, top with parmesan.
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