Calorie-Conscious Chargrilled Chicken Salad

Nutrition per serve

Ingredients

• 1pcs potato
• 150g green beans
• 5g Italian seasoning
• 300g free-range chicken breast fillet
• 1bunch chives
• 10g capers
• 1pcs tomato
• 30g pitted kalamata olives
• 50g baby spinach leaves
• 2pcs egg
• 10ml olive oil
• 15ml extra virgin olive oil
• 10ml white wine vinegar
• 3ml dijon mustard

Method

1. Step 1 — Cook potato and beans
   Bring a small saucepan of water to the boil for the eggs. Peel the potato and cut into 2cm chunks. Trim the beans. Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 8 mins. Add the beans and cook for a further 4 mins or until the potato is tender. Drain, then rinse under cold water.
2. Step 2 — Boil eggs
   While the potato is cooking, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.
3. Step 3 — Prep chicken
   Combine 1 tsp Italian seasoning* and 2 tsp olive oil in a large bowl and season with pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoned oil and turn to coat.
4. Step 4 — Chargrill chicken
   Heat a chargrill pan over medium-high heat until hot. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Make dressing
   Meanwhile, finely chop the chives and capers (you can omit the capers and serve them at the table, if you prefer). Put the chives, capers, 1 tbs extra virgin olive oil, 2 tsp white wine vinegar and ½ tsp dijon mustard in a large bowl and whisk to combine.
6. Step 6 — Get ready to serve
   Coarsely chop the tomato. Slice the chicken. Peel and halve the eggs. Add the potato, beans, olives, spinach, tomato, chicken and egg to the dressing, season with salt and pepper and gently stir to combine. Divide the salad among bowls to serve.

Allergens

Egg, Sulphites