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Summer chicken salad


  • Put the stock, water, thyme and seasonings in a large heavy-bottomed pot and bring to the boil. 
  • Add the beans and blanch for a minute. Then remove the beans and dress with a little oil, balsamic and seasonings. Set aside. 
  • Put the chicken into the pot, bring to the simmer and simmer for exactly 6 mins. Then cover, turn off the heat and set aside for about 15-20 mins until cooked. Remove, drain well and slice. 
  • Toss the tomatoes, olives, basil and seasonings with ¼ cup oil and a little balsamic. 
  • To serve, place the beans on individual plates, top with the chicken and a decent amount of the tomato mixture and sprinkle with a little fresh oil.


  • 3 cups chicken stock
  • 3 cups water
  • 1 fresh thyme sprig
  • sea salt & freshly ground pepper
  • 12 green beans, shredded
  • extra virgin olive oil
  • balsamic vinegar
  • 4 skinless chicken breast fillets
  • 2 punnets cherry tomatoes, quartered & halved crossways
  • ½ cup pitted olives, halved
  • 8-10 fresh basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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