Go Back

Summer Rhubarb Chicken Salad

Servings: 3 -4


  • 320 g italian flat green beans
  • 160 g haricot vert
  • 2 chicken breasts
  • 100 g rhubarb

mint & honey dressing

  • Handful 1/2 cup chopped mint mint
  • 60 ml 1/4 cup lemon juice (about 1 lemon)
  • 60 ml 1/4 cup oil
  • salt & pepper
  • 1-2 tbsp honey


  • Use either cooked chicken,or poach your chicken by bringing a pot of salted water to boil. Once boiling, lower the temperature so the water is on a low simmer and cook the chicken breasts for15 minutes, or until the inner temperature is 72° or no longer pink. Set aside and let cool.
  • Bring a large pot of salted water to boil. Cook the beans for around 4 minutes, or until tender*. Once tender, drain them straight away and refresh in cold water. Set aside.
  • Slice the rhubarb in thin slices.

mint & honey dressing

  • Combine all ingredients in a bowl an whisk until combined.
  • Assemble the salad by combining all ingredients in a bowl, and pour the dressing over.
  • Add salt and pepper to taste.


*Make sure that you don't overcook the beans as this can spoil the taste!
**Add half a teaspoon of bicarbonate of soda in the boiling water, as this will keep them green.