Niçoise chicken salad

3 of 5-a-day bbc good food team chicken salad fibre folate gluten free healthy diet plan iron low-calorie lunch nicoise salad summer vitamin c

N/A

Source

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

Method

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.

Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.

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.