Recipe To Chicken Salad
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Cook the risoni in a saucepan of boiling water following packet directions or until just tender. Drain well. Cover to keep warm.
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the carrot, celery, onion and fennel. Cook, tossing occasionally, for 5 mins or until vegetables are tender. Add the garlic, thyme leaves, lemon rind and half the fennel fronds. Cook, stirring, for 1 min or until aromatic. Add the stock and simmer for 2-3 mins or until liquid is almost evaporated. Add the beans and stir to combine. Season.
Arrange the risoni over a serving platter. Top with the bean mixture and remaining fennel fronds. Drizzle with the lemon juice. Sprinkle with thyme sprigs. Season. Serve warm or at room temperature.
36.40 gm olive oil
2 carrots, halved lengthways, thinly sliced diagonally
2 celery sticks, thinly sliced diagonally
1 red onion, thinly sliced
1 small fennel, thinly sliced, fronds reserved
2 garlic cloves, crushed
20.00 ml thyme leaves
1 lemon, rind finely grated, juiced
125ml chicken stock
400g can cannellini or butter beans, rinsed, drained
Thyme sprigs, to serve
7.3 grams fat
1.0 grams saturated fat
37.4 grams carbohydrates
3.7 grams sugar
8.7 grams protein
917.8 milligrams cholesterol
76.4 milligrams sodium
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This beautiful warm bean salad makes the perfect side to a hearty meal, with notes of carrot, celery and fennel.