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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

Total Time
25 min
10 min
15 min
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.


Baby potatoes

500 g, halved


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

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)


  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.