Take just six ingredients and whip up this quick and tasty warm chicken salad!
- Finely grate 1 lemon. Juice both lemons. Combine lemon rind, 1 tablespoon lemon juice and oil in a glass or ceramic dish. Add chicken. Turn to coat. Season with salt and pepper. Cover, refrigerate for 30 minutes, if time permits.
- Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Cook for 12 minutes or until tender, adding beans for the last 3 minutes. Drain. Refresh under cold water. Thickly slice potato. Transfer beans and potato to a large bowl.
- Meanwhile, heat a large non-stick frying pan over medium-high heat. Cook chicken for 6 to 7 minutes each side or until browned and cooked through. Transfer to a board. Thinly slice. Add to potato mixture with olives and spinach. Drizzle with remaining lemon juice. Season with salt and pepper. Toss gently to combine. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set