Directions

What are we cooking today?

1. A versatile salad that is simple and delicious.

Getting started

1. Place chicken fillets in a saucepan and cover with cold water.

2. Bring to the boil over medium-low heat.

3. Cook for 10 to 15 minutes, until just cooked through.

4. Remove from heat and cover until cooled to room temperature.

5. Cook lemon slices in 1 cup of poaching water, in a small saucepan for 5 minutes or until soft. Discard any seeds

6. Shred chicken flesh into a bowl and add the lemon mixture.

7. Combine chicken, onion, olives, basil and salad leaves in a large bowl.

8. Season with salt and pepper and serve.

Annabelle's tips

1. To avoid the leaves going soggy, don't combine until just before serving.
2. Capers and sweetcorn are a great additions to this salad.