Ingredients Checklist
- 2 chicken breasts, 250g each
- ½ lemon, sliced
- 6 peppercorns
- 300g cocktail potatoes
- 400g green beans, trimmed
- 1 punnet assorted cherry tomatoes, halved
- ½ cup mixed olives
- 4 eggs, hard boiled
- Sea salt & cracked black pepper
- 1/3 cup basil leaves
- 1 cup watercress
FOR DRESSING
- 2 tsp Dijon mustard
- ½ shallot, finely chopped
- 1 small garlic clove, minced
- 2 tbsp apple cider vinegar
- 1/3 cup olive oil
- Juice of half a lemon
Instructions
- Place the chicken breasts into a small saucepan into which they fit snugly.
- Pour enough cold water so that the chicken is covered by 3cm.
- Remove chicken, add lemon slices and peppercorns and bring to a rapid boil.
- Add chicken, bring back to the boil, cover with a lid and remove from the heat. Set aside for 30 minutes.
- Meanwhile, boil potatoes until tender and blanch green beans until al dente, refreshing in iced water.
- Place dressing ingredients in small bowl and whisk to combine.
- Slice chicken breast and place onto a platter with potatoes, beans, tomatoes, olives and halved boiled eggs. Season with salt & pepper.
- Drizzle liberally with dressing and garnish with watercress and basil.
