Chicken Salad With Toasted Hazelnuts

• 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

1. Preheat the oven to 425u0b0F. 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.
2. 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.
3. 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.

hazelnuts, green beans, chicken, chickpeas, cherry tomatoes, white balsamic dressing, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/27624 (may not work)