Healthy coleslaw
Get the kids cooking with this simple coleslaw - they'll be keen to eat it if they've helped out
Niçoise chicken salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the dressing
- 2 tbsp rapeseed oil
- juice 1 lemon
- 1 tsp balsamic vinegar
- 1 garlic clovegrated
- ⅓ small pack basilleaves chopped
- 3 pitted black Kalamata oliverinsed and chopped
For the salad
- 2 skinless chicken breasts
- 1 tsp rapeseed oil
- 250g new potatoesthickly sliced
- 200g fine green beans
- ½ red onionvery finely chopped
- 14 cherry tomatoeshalved
- 6 romaine lettucesleaves, torn into bite-sized pieces
- 6 pitted black Kalamata oliverinsed and halved
Nutrition: per serving
- kcal471low
- fat17glow
- saturates2g
- carbs31g
- sugars11g
- fibre12g
- protein43g
- salt0.7g
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.
