Niçoise chicken salad

• rapeseed oil↗2 tbsp tbsp
• lemon↗juice 1

  juice 1

• balsamic vinegar↗1 tsp tsp
• garlic clove↗1

  grated

• basil↗⅓ small pack

  ⅓ small pack leaves chopped

• pitted black Kalamata olive↗3

  3 rinsed and chopped

• skinless chicken breasts↗2
• rapeseed oil↗1 tsp tsp
• new potatoes↗250g g

  250g thickly sliced

• fine green beans↗200g g
• red onion↗½

  ½ very finely chopped

• cherry tomatoes↗14

  14 halved

• romaine lettuces6

  6 leaves, torn into bite-sized pieces

• pitted black Kalamata olive↗6

  6 rinsed and halved

Step-by-step instructions

1. 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.

2. 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.

3. 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.