Image by Stuart Scott
Ingredients (9)
- 3 free range chicken breast fillets (about 750g)
- Salt & freshly ground black pepper
- 2 tbsp olive oil
- 500g green beans, trimmed
- 1/2 cup (125ml) white wine vinegar
- 1 clove garlic, crushed
- 1 tsp honey
- 70g fresh raspberries, mashed
- 1 green coral lettuce, leaves torn
Method
- Step 1 Season chicken fillets with salt and pepper. Heat 1 tablespoon oil in a non-stick frypan over a moderately high heat. Cook chicken for 10 minutes each side, or until golden and cooked through.
- Step 2 Bring a large saucepan of water to the boil. Cook beans in boiling water for 3 minutes, drain and refresh in cold water.
- Step 3 Bring vinegar to a simmer in a small pan. Remove from heat and add garlic, remaining oil, honey and raspberries. Season and whisk to combine. Cool.
- Step 4 Slice chicken and toss with beans and some of the dressing. Serve with lettuce.