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.
Ingredients
- For the dressing
- 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
For the salad
- 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.
