INGREDIENTS
For the Pan-Grilled Chicken Breasts:
8 boneless, skinless chicken breasts
Salt and freshly-ground pepper
8 oz. of Haricots Verts
Extra Virgin Olive Oil, for brushing
For the Tonnato Sauce:
1 rounded tablespoon salted capers
2 salted anchovies
4 rounded tablespoons of Hellman’s Mayonnaise
3 oz canned tuna in oil plus 2 tbsp. Extra Virgin Olive Oil
1 tablespoon of lemon juice
For the Garnish:
Salad Greens
Black Olives*
Salted Capers
Salted Anchovies*
Sprigs of flat-leaf Parsley* or Dill
INSTRUCTIONS
STEP 1
First, make the Tonnato sauce:
STEP 2
Wash the capers and anchovies and pat dry. Put all the ingredients for th sauce in a food processor with a little pepper and whizz until smooth. Put it into a bowl, cover and set aside in the refrigerator.
STEP 3
Next, pan-grill the chicken breasts:
STEP 4
Generously season the chicken breasts with salt and pepper, then brush with oil. Heat a grill pan to medium high then cook the chicken for 8 to 10 minutes on each side or until the chicken is cooked through. Set aside to cool in the refrigerator.
STEP 5
Finally cook the green beans and assemble the salad:
STEP 6
Trim the beans. Bring a saucepan of water to the boil, add salt and cook the beans for 3 to 4 minutes or until tender but still al dente. Drain, refresh under cold water and spread on a plate to dry. Put a few salad greens on each place and scatter some beans over the top. Slice each chicken breast into 5 or 6 pieces, place on top of the salad greens and cover the chicken with the sauce. Garnish with capers, anchovies and a few olives and sprigs of parsley.