- Fry the oil and chili in a small frying pan and cook for 1 minute. Place in a large bowl, add all of the remaining salad ingredients and gently mix.
- Place the beans in boiling water and cook for 3-4 minutes, or until cooked. Refresh under cold water, drain and place in a bowl.
- Place the butter and garlic in a pan and cook for 20 seconds. Add to the beans along with the almonds and mix well.
- Divide between 4 plates. Top with the chicken salad and serve.
Recipe from Very Lazy
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Easy midweek meal that packs a punch on flavour
1 tbsp Very Lazy Chilli 5 tbsp olive oil 3 roast chicken boneless breast fillets, sliced 60g rocket leaves 1 red pepper, sliced 2 tbsp fresh mint leaves 400g green beans 2 tbsp butter 1.5 tbsp Very Lazy Garlic 4 tbsp toasted flaked almonds 1 ripe mango, peeled and sliced (or 300g ready prepared)
Time: 5 minutes Serves: 4 Nutrition: n/a