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Ingredients:
4 skinless and boneless free range chicken breasts
2 handfuls black olives, pitted
6 large ripe plum tomatoes, sliced
Mixed crispy salad leaves
8 spring onions, chopped
6 tbsp extra virgin olive oil plus extra for dipping
Dip chicken breasts in olive oil and season with salt and pepper. Grill for around four minutes each side until
cooked through.
In a large bowl, mix olives, tomatoes, salad leaves and spring onions. Drizzle on oil, season to taste and toss. Place two handfuls of salad in centre of each plate.
Slice chicken and place over salad while still warm and serve.
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