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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This was a recipe that I found in out Sunday supplement I've not made it yet but I think it would be nice for a leisurely lunch on a sunny day with a nice cold glass of wine. Ingredients:
125 g green beans |
4 eggs |
250 g of leftover cooked chicken |
1 romaine lettuce |
12 good quality olives |
4 tomatoes, roughly chopped |
3 tablespoons extra virgin olive oil |
1 tablespoon coarse grain mustard |
1 tablespoon balsamic vinegar |
1 tablespoon of chopped fresh parsley |
Directions:
1. cook the green beans in boiling water for two minutes drain and refresh under running cold water.
2. Boil the eggs for 8 minutes drain and leave under running water for 2 minutes peel away the shells and half the eggs.
3. Tear the chicken and lettuce into chunky pieces and place in a bowl with the beans, eggs, olives and tomatoes, and mix together carefully.
4. Whisk the balsamic vinegar, oil and mustard together and season with salt and freshly ground pepper.
5. Drizzle over the salad and mix gently together. Sprinkle over the parsley, and serve.
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