Serve up this tasty chicken, lemon and olive salad for dinner this week.

Prep Time : 2:30 | Cook Time : 0:20 | Total Time : 2:50 | Serving : 4 person.

Ingredients

• 3 chicken breast fillets, trimmed

• 1 large lemon, sliced

• 1 red onion, halved, thinly sliced

• 100g pitted kalamata olives, chopped (see note)

• 1/2 cup basil leaves, roughly torn

• baby salad leaves, to serve

Method

• Step 1

  Place chicken fillets in a saucepan and cover with cold water. Bring to the boil over medium-low heat. Cook for 8 to 10 minutes or until just cooked through. Remove from heat. Cover and set aside for at least 2 hours or until cooled to room temperature.

• Step 2

  Drain chicken, reserving 1/4 cup poaching liquid. Shred chicken flesh.

• Step 3

  Cook lemon slices in a small saucepan of boiling water for 5 minutes or until soft. Drain. Dice lemon rind and flesh. Discard seeds.

• Step 4

  Combine chicken, reserved poaching liquid, lemon, onion, olives, basil and salad leaves in a large bowl. Season with salt and pepper. Serve.