Chicken Salad With Toasted Hazelnuts - cooking recipe

Ingredients

1/4 cup hazelnuts
14 oz green beans, trimmed
10 oz roast chicken breast, sliced
1 can (15 oz) chickpeas, drained and rinsed
8 oz cherry tomatoes, halved
2 tbsp white balsamic dressing
1 tbsp extra virgin olive oil

Preparation

Preheat the oven to 425\u00b0F. Place the hazelnuts on a baking pan and toast for 5 mins. Remove from the oven and rub the nuts vigorously in a clean tea towel to remove the skins. Set aside.
Cook the green beans in a saucepan of boiling salted water for 3 mins, until tender but still crisp. Drain and cool in iced water. Drain well.
Arrange the green beans, chicken, chickpeas and tomatoes on a serving platter. Whisk the white balsamic dressing and oil in a small bowl and season to taste. Drizzle the dressing over the salad. Serve sprinkled with hazelnuts.