Lunch time

Time for a midday makeover

NIÇOISE CHICKEN SALAD

PREP TIME: 15 MINS

COOK TIME: 20 MINS

SERVES 2 (AS A LIGHT MEAL)

150g skinless chicken breast

fillets, trimmed of fat

1 tsp olive oil

200g baby Spud Lite potatoes,

unpeeled, thickly sliced

200g green beans

1/2 red onion, very finely chopped 200g punnet cherry

tomatoes, halved

6 cos lettuce leaves, torn

into bite-sized pieces

6 pitted Kalamata olives,

rinsed, halved

Dressing

3 tsp extra virgin olive oil

Juice of 1 lemon

1 Tbsp water

1 tsp balsamic vinegar

1 clove garlic, crushed

1/3 cup small basil leaves, chopped 2 pitted Kalamata olives,

rinsed, finely chopped

1 To make the dressing, put all the ingredients in a small screw-top jar. Cover and shake well to combine. Set aside.

2 Add 1 Tbsp of the dressing to the chicken and toss well to coat. Heat the oil in a small non-stick frying pan over medium heat. Add the chicken, cover and cook for 8-10 minutes, turning once or until the chicken is just cooked. Transfer to a plate and set aside.

3 Meanwhile, add potatoes to a saucepan of boiling water and cook for 5-7 minutes or until almost tender. Add beans to pan and cook for a further 2 minutes or until both are tender. Drain well. 4 Toss the potatoes, beans, onion, tomatoes, lettuce, olives and half the remaining dressing in a large bowl. Slice the chicken. Place the salad on serving plates. Top with the chicken and drizzle with remaining dressing.