Chicken Niçoise Salad

Steps

1. Cook potatoes and beans Preheat BBQ grill to medium. Dice potatoes 3cm and cook in a pot of salted water, with the lid on, for about 15 minutes, until just tender. Add beans to potatoes and cook a further 2 minutes, until bright green and tender. Drain and drizzle with oil.
2. Prep chicken Pat chicken dry and toss with niçoise spice mix and a drizzle of oil. Season and set aside to marinate.
3. Cook eggs Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4–6 minutes. Drain and cool under cold tap. Peel and cut into quarters.
4. Cook chicken Cook chicken on BBQ grill, skin-side-down, for about 6 minutes until skin is golden. Turn, and cook for a further 7-8 minutes, or until cooked through. Turn chicken if it starts to become too brown on one side. Rest, covered before slicing thinly.
5. Make salad Slice cucumber in half lengthways and thinly slice. Roughly tear lettuce leaves. Place in a large bowl along with olives, cooked potatoes and beans. Add Greek dressing and mayonnaise, toss to combine and season to taste.
6. Serve potato salad topped with chicken, eggs and crumble over feta cheese.