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Photo of Grilled chicken with olive dressing and warm potato salad by WW

Grilled chicken with olive dressing and warm potato salad

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Simply combine warm potato, asparagus, green beans and fresh red onion. Now drizzle with olive, parsley and lemon dressing and you’ve got a great little salad to go with chicken.

Ingredients

Baby potatoes

500 g, halved

Asparagus

2 bunch(es), cut into thirds

Green string beans

200 g, halved

Skinless chicken breast

450 g, (Buy 2x250g) fat trimmed, halved horizontally

Black olives, drained

⅓ cup(s), (55g) pitted, chopped

Fresh flat-leaf parsley

2 tbs, chopped

Fresh lemon rind

2 tsp, finely grated

Lemon juice

1 tbs

Olive oil

1 tbs

Red onion

½ small, thinly sliced

Oil spray

1 x 3 second spray(s)

Instructions

  1. Steam potato over a saucepan of boiling water for 12 minutes or until tender. Add asparagus and beans for the last 2 minutes of cooking. Drain.
  2. Meanwhile, preheat a barbecue or chargrill on medium-high. Lightly spray chicken with oil and cook for 3-4 minutes each side or until cooked through.
  3. Combine olive, parsley, lemon rind and juice and olive oil in a small bowl.
  4. Combine potato, asparagus, beans, onion and half the olive mixture in a large bowl. Season with salt and pepper. Serve chicken with the potato salad, drizzled with remaining olive dressing.

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