This chicken salad recipe can be served warm or cold. It will work well as a side salad aswell as a main dish for light lunch snacking.

Ready in: 25 mins
Serves: 4

Ingredients

• 750g pack Co-op Baby Potatoes, scrubbed and halved if large
• 170g pack Co-op Fine Green Beans
• 1 lemon, juiced and zested
• 2 tsp dried oregano or thyme
• 1½ tbsp sunflower oil
• 580g pack Co-op British Chicken Breast Fillets, cut into 2cm strips
• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 80g green or black olives
• 2 salad onions sliced
• ½ x 115g bag Co-op Babyleaf Salad

Method

1. 1. Put the potatoes in a pan of salted boiling water and cook for 12-15 mins until tender, adding the green beans for the final 5 mins of cooking time.
   2. Meanwhile mix the lemon zest and dried thyme in a dish with plenty of salt and pepper. Run the mixture over the chopped pieces of chicken. Heat the oil in a frying pan over a medium heat and add the chicken and cook for 6-8 mins (3-4 mins on each side) until golden and cooked through. You may have to do this in batches.
   3. Drain the potatoes and beans, then, while still warm, toss with lemon juice, olive oil and olives and season. Put the salad leaves in a bowl or on a platter and tumble with the potatoes and beans. Top with the cooked chicken and sliced spring onion, plus a drizzle more oil, if liked.