About the dish
Our take on a classic cold poached chicken salad. Laced with blanched beans, crunch celery baby potatoes and lentils, served with a punch salsa verde made with last years pickled pencil leeks
Serving size: 350g
Chicken breast, celery, baby potato, green beans, parsley, mint, pencil leeks, mustard, vinegar, spanish onion, olive oil.
How to prepare
Remove the lid from the container, add the shallot dressing on top and mix the salad well. Enjoy straight away.
Refrigerate as soon as possible. Best consumed within 3-4 days. Do not freeze.