Chicken with aduki beans and parsley

SERVES 4

Ingredients:

½ large red onion, finely diced

1 x 15oz (425g) can aduki beans, rinsed and drained

1 tsp coarse-grain mustard

white wine vinegar

extra virgin olive oil

handful of flat-leaf parsley, chopped

12oz (350g) skinless cooked chicken, shredded (about 2 cups)

sea salt and freshly ground black pepper

Method:

1 Set aside 1-2 tbsp of the onion to garnish the salad. Combine the remaining onion, beans, and mustard in a bowl. Add a splash of vinegar and a drizzle of olive oil, and season with salt and pepper. Add the parsley and toss gently to mix.

2 Spoon the bean mixture into a serving bowl, then top with the chicken. Sprinkle with the remaining onion. Serve with crusty bread and wild arugula leaves, if desired.

Variations:

Use cooked brown or green lentils instead of aduki beans; or smoked chicken instead of plain roasted or poached chicken.

Chicken with aduki beans and parsley