Niçoise chicken salad

We've given the usual tuna Niçoise a twist by using chicken, for a lean veggie-packed salad that's also rich in fibre, folate, vitamin c, iron and three of your five-a-day

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 471
fat 17g
saturates 2g
carbs 31g
sugars 11g
fibre 12g
protein 43g
salt 0.7g

Ingredients

2 tbsp rapeseed oil
juice 1 lemon
1 tsp balsamic vinegar
1 garlic clove, grated
? 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 lettuce leaves, torn into bite-sized pieces
6 pitted black Kalamata olive, rinsed and halved

Tip

Veggie version

Make this vegetarian by replacing the chicken with 2 eggs, boiled for 8 mins, then shelled 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.