Ingredients
4 boneless, skinless chicken breasts, each about 140g/5oz
140g/5oz marinated black or green olives
2 romaine lettuce hearts, shredded
350g/12oz cherry tomatoes, halved
½ cucumber, diced
2 tbsp capers
For the dressing:
extra virgin olive oil
2 tbsp lemon juice
1 tsp wholegrain mustard
Method
1. Heat the griddle pan until hot or preheat the grill. Brush the chicken breasts with some of the marinade from the olive and griddle or grill for 8-10 minutes on each side, until cooked through. Allow to cool.
2. Drain the remaining marinade from the olives into a measuring jug and make up to 90ml/3fl oz with olive oil. Whisk in the lemon juice, mustard and salt and pepper to taste.
3. Mix the lettuce, tomatoes, olives, cucumber and capers together in a large bowl. Rip the chicken into pieces and mix into the salad, then drizzle the dressing on top. Toss well before serving.
