Chicken Salad With Toasted Hazelnuts

1. 1

   Preheat the oven to 425u00b0F. Place the hazelnuts on a baking pan and toast for 5 mins. Remove from the oven and rub the nuts vigorously in a clean tea towel to remove the skins. Set aside.

2. 2

   Cook the green beans in a saucepan of boiling salted water for 3 mins, until tender but still crisp. Drain and cool in iced water. Drain well.

3. 3

   Arrange the green beans, chicken, chickpeas and tomatoes on a serving platter. Whisk the white balsamic dressing and oil in a small bowl and season to taste. Drizzle the dressing over the salad. Serve sprinkled with hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.