Chicken & feta salad with green olive salsa

Name: Chicken & feta salad with green olive salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 200 g pack trimmed fine green beans; 1 Romaine lettuce, leaves torn; 225 g pack Pome Dei Moro tomatoes, halved; 2 British roast chicken breast fillets, thinly sliced; 200 g pack feta, crumbled; 1 tbsp mixed seeds, more if liked

A piquant, crunchy and filling salad that’s so simple to put together. For the best flavour from your tomatoes, make sure they’re at room temperature. Serve with crusty bread.

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Serves4
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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200g pack trimmed fine green beans
1 Romaine lettuce, leaves torn
225g pack Pome Dei Moro tomatoes, halved
2 British roast chicken breast fillets, thinly sliced
½ x 200g pack feta, crumbled
1 tbsp mixed seeds, more if liked

For the salsa

150g tub pimento stuffed Greek Halkidiki olives
25g pack flat parsley, leaves chopped
1 shallot, finely chopped
1 tbsp olive oil
2 tbsp white wine vinegar

To make the salsa, lift the olives out of the dressing and chop finely. Mix with the parsley and shallot in a bowl.
Mix the oil and vinegar into the remaining dressing in the olive tub, then stir into the salsa. Chill until ready to serve.
Cook the green beans in boiling water for 2-3 minutes until tender, then drain and cool.
Arrange the lettuce, green beans, tomatoes and chicken on a platter, spoon over the salsa, then sprinkle over the feta and mixed seeds.

Cook’s tip

Instead of serving with bread, you can add some boiled new potatoes to the salad (boil for 15 minutes or so, then add the green beans to the pan). You can also try swapping the cooked chicken breasts for a 170g pack poached Scottish salmon fillets.

Typical values per serving when made using specific products in recipe