Chicken Salad Niçoise

This is a family favourite; 

I get asked for it over and over again,

especially when it's so hot that a hot meal does not go down very well.

Serve it for a family meal during the week, a lunch or even a starter for a dinner with friends.

Ingredients:

4 skinless chicken breasts

200ml natural yoghurt

1 clove garlic, peeled and finely chopped

Bunch of herbs (parsley, mint and chives) finely chopped

200g green beans, trimmed

3 eggs

Olive oil

Salt and freshly ground black pepper

2 little gem lettuces

12 cherry tomatoes, halved

½ cucumber, sliced

1 red onion, peeled and finely sliced

75g pitted olives

Method:

To make the dressing, combine the yoghurt, chopped garlic and herbs together in a bowl. Chill until ready to serve.

Boil the beans for 3-5 minutes. Drain and refresh in cold water. Hard boil the eggs for 8 minutes. Leave to cool, shell and quarter.

Meanwhile, drizzle the chicken with a little olive oil and season. Place in a preheated griddle pan and grill for 10-12 minutes, turning halfway, until cooked through.

Place the lettuce leaves in a large bowl with the beans, tomatoes, cucumber, onion, eggs, chicken and olives. Add the dressing.

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