Name: Niçoise chicken salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp rapeseed oil; juice 1 lemon; 1 tsp balsamic vinegar; 1 garlic clove grated; ⅓ small pack basil leaves chopped; 3 pitted black Kalamata olive rinsed and chopped; 2 skinless chicken breasts; 1 tsp rapeseed oil; 250g new potatoes thickly sliced; 200g fine green beans; ½ red onion very finely chopped; 14 cherry tomatoes halved; 6 romaine lettuces leaves, torn into bite-sized pieces; 6 pitted black Kalamata olive rinsed and halved

For the dressing

2 tbsp rapeseed oil
juice 1 lemon
1 tsp balsamic vinegar
1 garlic clove
grated
⅓ small pack basil
leaves chopped
3 pitted black Kalamata olive
rinsed and chopped

For the salad

2 skinless chicken breasts
1 tsp rapeseed oil
250g new potatoes
thickly sliced
200g fine green beans
½ red onion
very finely chopped
14 cherry tomatoes
halved
6 romaine lettuces
leaves, torn into bite-sized pieces
6 pitted black Kalamata olive
rinsed and halved

Method

step 1
Mix the dressing ingredients together in a small bowl with 1 tbsp water. Add 1 tbsp of the dressing to the chicken breasts and toss well to coat. Heat the oil in a small non-stick frying pan with a lid and cook the chicken for about 12 mins, covered, turning over halfway until cooked all the way through.
step 2
Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.
step 3
Put the chicken on a plate to rest while you toss the beans, potatoes and remaining salad ingredients together in a large bowl with half the dressing. Slice the chicken, arrange on the salad, then add any juices to the remaining dressing and spoon on top.