Serve up this tasty chicken, lemon and olive salad for dinner this week.
- Place chicken fillets in a saucepan and cover with cold water. Bring to the boil over medium-low heat. Cook for 8 to 10 minutes or until just cooked through. Remove from heat. Cover and set aside for at least 2 hours or until cooled to room temperature.
- Drain chicken, reserving 1/4 cup poaching liquid. Shred chicken flesh.
- Cook lemon slices in a small saucepan of boiling water for 5 minutes or until soft. Drain. Dice lemon rind and flesh. Discard seeds.
- Combine chicken, reserved poaching liquid, lemon, onion, olives, basil and salad leaves in a large bowl. Season with salt and pepper. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set