Made with the leftover breast of yesterday’s rotisserie chicken (lechon manok for Filipinos), this chicken potato salad with French beans has textures I didn’t dream possible for a vegetable salad. Peeled potato wedges and French beans were lightly fried in olive oil then tossed with chunks of chicken, thin slices of red radish and torn romaine lettuce.
“French” beans… what? Also called haricots verts (plural of haricot vert), French beans are thin, tender and crisp green beans. Other varieties of green beans may be substituted but you will most likely need to cook them a little longer.
Do the potatoes need to be peeled? Aren’t most of the nutrients in the skin? If the skin of your potato is on the thin side, you can skip the peeling. The one I used had thick rough skin and I wasn’t sure it was possible to get rid of all the soil clinging on it so I opted to peel the potato.
As for the lettuce… does it have to be romaine? No, use whatever lettuce you prefer. And if you’re worried about the presence of pesticide in the leaves, you may want to soak them in vinegar solution before thoroughly rinsing and spinning dry.
Adapted from a recipe from Bon Appétit.
- 1 large potato
- handful haricot verts
- 2 tablespoons olive oil (does not have to be extra virgin)
- salt and pepper
- 3 red radishes
- bunch romaine lettuce
- 2 cups cubed rotisserie chicken (or any cooked chicken)
- Your favorite salad dressing
Cut the potato into wedges.
Rinse the green beans well. Snap off the tops and discard.
Heat the olive oil in a frying pan. Over medium heat, cook the potato wedges until lightly browned and cooked through. Scoop and move to a plate. Sprinkle with salt and pepper.
In the remaining oil, cook the French beans for no more than a minute. Scoop out, move to a plate and sprinkle with salt and pepper.
While the potato wedges and French beans cool, prepare the rest of the ingredients. Cut off the tops and bottoms of the red radishes and discard. Cut the radishes into thin rings.
Rinse the lettuce well, drain, tear into bite-size pieces then dry in the salad spinner.
Place all the vegetables in a mixing bowl. Toss. Drizzle in your salad dressing. Toss again. Taste. Add more salt and pepper, if needed, and toss one last time.
Serve the chicken potato salad with French beans as a main salad dish or as a side salad for your meat or seafood.