Name: Chicken, olive and fetta salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 grams chicken breast fillets; 1 medium lemon (140g), sliced thickly; ½ cup (60g) frozen peas; 3 green onions, chopped coarsely; 1 medium green cucumber (170g), chopped coarsely; 1 baby cos lettuce, chopped coarsely; 1 cup (50g) firmly packed alfalfa sprouts, chopped coarsely; ¼ cup fresh mint leaves, chopped coarsely; ⅔ cup (100g) seeded kalamata olives; 150 grams danish fetta cheese, crumbled; Mustard dressing; 1 tablespoon verjuice; 1½ tablespoons wholegrain mustard; ½ teaspoon pure maple syrup; 2 tablespoons extra virgin olive oil

This simple, hearty chicken salad with fetta and olives is fresh, tasty and perfect served with a tangy mustard dressing.

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Ingredients

500 grams chicken breast fillets

1 medium lemon (140g), sliced thickly

½ cup (60g) frozen peas

3 green onions, chopped coarsely

1 medium green cucumber (170g), chopped coarsely

1 baby cos lettuce, chopped coarsely

1 cup (50g) firmly packed alfalfa sprouts, chopped coarsely

¼ cup fresh mint leaves, chopped coarsely

⅔ cup (100g) seeded kalamata olives

150 grams danish fetta cheese, crumbled

Mustard dressing

1 tablespoon verjuice

1½ tablespoons wholegrain mustard

½ teaspoon pure maple syrup

2 tablespoons extra virgin olive oil

Method

1.Place chicken in a medium saucepan with enough cold water to cover. Add lemon slices; bring to a simmer. Simmer, covered, over low heat, for 20 minutes or until chicken is tender. Transfer chicken to a plate, discard poaching liquid. Cool 10 minutes, then shred chicken.

2.Make mustard dressing. Place ingredients in a screw-top jar; shake well.

3.Cover peas in a small heatproof bowl with boiling water; stand 1 minute or until peas are bright green. Drain; refresh under cold water, drain.

4.Place onion, cucumber, lettuce, sprouts and mint in a large bowl; toss to combine. Add chicken, peas, olives and cheese to same bowl; toss to combine. Drizzle salad with dressing to serve.

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