We've given the tuna Niçoise a twist by using chicken, to create a lean veggie-packed salad that's bursting with colourful summer goodness!

20 Minutes. Upsize and have enough for lunch the next day!

Serves 2


2 x 180g Australian free range chicken breast
300g chat potatoes
100g Green beans
12 cherry tomatoes
1 baby cos lettuce
1 red onion
1 lemon
1/4 cup Kalamata olives

Boil water & prepare veg
Bring a pot of salted water to boil. Cut potatoes into thick slices. Top, tail then halve the beans. Halve the cherry tomatoes. Peel and finely slice the onion. Roughly chop the lettuce.

Cook veg
Cook potatoes in the boiling water for 7 minutes. Add the greens beans then cook for a further minute. Drain and refresh under cold water.

Cook chicken
Combine chicken with a drizzle of olive oil, salt and pepper. Heat a large non-stick fry pan or grill pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest.

Make dressing
In a small bowl whisk juice of the lemon, a drizzle of olive oil, salt and pepper. Toss together with all the veg and olives.

To serve
Slice chicken. Divide salad among plates then top with chicken.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

April 01, 2017 by Timothy Ryder
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