Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Warm potato, bean and chicken salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Warm potato, bean and chicken salad

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 2


    200g Jersey Royal potatoes, quartered
    1 tbsp essential Waitrose Olive Oil
    1 essential Waitrose British Chicken Breast, thinly sliced
    400g can essential Waitrose Butter Beans, drained and rinsed
    2 tbsp essential Waitrose Half Fat British Crème Fraîche
    2 tbsp essential Waitrose White Wine Vinegar
    2 tsp essential Waitrose Dijon Mustard
    1 essential Waitrose Little Gem Lettuce, shredded


    1. Boil the potatoes in water for 8–10 minutes then drain

    2. Meanwhile, heat the oil in a frying pan and fry the chicken for 4–5 minutes. Add the butter beans and potatoes and fry for 1–2 minutes. Check the chicken is cooked through with no pink meat.

    3. Mix together the crème fraîche, vinegar, mustard and seasoning. Off the heat, stir the dressing into the chicken. Toss into the lettuce and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars