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
Serves 2
For the dressing2 tbsp rapeseed oiljuice 1 lemon1 tsp balsamic vinegar1 garlic clove, grated⅓ small pack basil, leaves chopped3 pitted black Kalamata olive, rinsed and chopped
STEP 1Mix 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.STEP 2Meanwhile, boil the potatoes for 7 mins, add the beans and boil for 5 mins more or until both are just tender, then drain.STEP 3Put 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.
