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Niçoise Chicken Salad |
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| Serves 2 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
For the dressing
2 tbsp oil
1 lemon, juiced
1/3 small pack basil, leaves chopped
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For the salad
2 skinless chicken breasts
1 tsp oil
250g new potatoes, thickly sliced
200g fine green beans
1/2 red onion, very finely chopped
14 cherry tomatoes,, halved
6 romaine lettuce leaves, torn into bit-sized pieces
6 pitted Kalamata olives, rinsed and halved |
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Mix the dressing ingredients
together in a small bowl with 1 tbsp of 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 halfway until cooked all the way through.
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Meanwhile, boil the potatoes
for 7 mins, add the beans and boil for 5 mins more or
until both are just tender, then drain.
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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.
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DAILY
DINNERS 
