For the dressing
2 tbsp rapeseed oil
juice 1 lemon
1 tsp balsamic vinegar
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
4 tomatoes, halved
6 romaine lettuce leaves, torn into bite-sized pieces
6 pitted black Kalamata olive, rinsed and halved
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.
Recipe adapted from: Good Food