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Categories:
green beans eggs chicken romaine lettuce olives tomatoes extra-virgin olive oil coarse grain mustard balsamic vinegar fresh parsley
Viewed: 48 - Published at: 4 years agoIngredients
- 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
Method
- cook the green beans in boiling water for two minutes drain and refresh under running cold water.
- Boil the eggs for 8 minutes drain and leave under running water for 2 minutes peel away the shells and half the eggs.
- Tear the chicken and lettuce into chunky pieces and place in a bowl with the beans, eggs, olives and tomatoes, and mix together carefully.
- Whisk the balsamic vinegar, oil and mustard together and season with salt and freshly ground pepper.
- Drizzle over the salad and mix gently together.
- Sprinkle over the parsley, and serve.
