- 125g (4½oz) green beans
- 250g (9oz) leftover cooked chicken
- 1 romaine lettuce
- 12 good quality olives
- 4 tomatoes, roughly chopped
- 3tbsp extra-virgin olive oil
- 1tbsp balsamic vinegar
- 1tsp wholegrain mustard
- Handful of fresh parsley, roughly chopped
- 4 eggs
- 1tbsp olive oil
METHODCook the green beans in boiling salted water for 2 minutes, then drain and refresh under cold running water.
Cook the eggs in a pan of boiling water for 8 minutes, then drain and leave under cold running water for 2 minutes. Peel away the shells and halve the eggs.
Tear the chicken and lettuce into chunky pieces and place in a bowl with the beans, eggs, olives and tomatoes, and mix together carefully. Whisk the oil, balsamic vinegar and mustard together and season with salt and freshly ground black pepper.
Drizzle over the salad and mix gently together. Sprinkle over the parsley, and serve.
Bon appetit à tous, Leeann x