NIÇOISE CHICKEN SALAD

SERVES 2

PREP AND COOK: 25 MINS

• 2 chicken breast fillets

• 1 tsp olive oil

• 250g new potatoes, thickly sliced

• 200g green beans

• ½ red onion, very finely chopped

• 14 cherry tomatoes, halved

• 6 baby cos lettuce leaves, torn into bitesized pieces

• 6 pitted kalamata olives, halved

DRESSING

• 2 tblsps olive oil

• Juice of 1 lemon

• 1 tsp balsamic

vinegar

• 1 garlic clove, grated

• ¼ cup chopped fresh

basil

• 3 pitted kalamata olives,

rinsed and chopped 1 Mix the dressing ingredients together in a small bowl with 1 tblsp water. Add 1 tblsp of the dressing to the chicken and toss well to coat.

2 Heat the oil in a small non-stick frying pan over a medium heat. Cook the chicken for about 12 minutes, covered, turning halfway until cooked through. Slice chicken.

3 Meanwhile, boil the potatoes for 7 minutes, or until tender, adding the beans in the last 3 minutes of cooking, then drain.

4 Place chicken in a serving bowl with potatoes, beans and remaining ingredients. Add the dressing. Toss to combine. Serve.