Bean, tomato & barbecue chicken salad

Prep 25 mins | Cook 2 mins | Serves 4

150g green beans, trimmed
¹⁄₂ take-away barbecued chicken
2 Lebanese cucumbers, diced
200g tomato medley, halved
6 butter lettuce leaves, roughly torn
75g Danish Feta cheese, sliced
2 tbs extra virgin olive oil
2 tsp caramelised balsamic vinegar

STEP 1 Bring a small saucepan of water to the boil. Add beans and cook for 2 minutes until just crisp. Drain and refresh in cold water. Pat dry.

STEP 2 Shred the flesh from the chicken, discard skin and bones. Place chicken into a bowl. Add beans, cucumbers, and tomatoes. Gently toss to combine. Toss through lettuce and feta. Combine oil and vinegar in a small bowl. Drizzle over salad, gently toss and serve.

Good for you ... Green Beans

Provide some iron, which is especially useful for choose a vegetarian diet. Iron is needed for making red blood cells, which carry oxygen throughout the body. The vitamin C in beans also helps the absorption of iron.

Beans are also a good source of folate, one of the B vitamins that is important for growth and development in children and for normal blood formation at all ages.