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Warm Chicken, New Potato and Green Bean Salad

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


  • 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 and cider vinegar dressing
  • Chopped herbs


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.

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