Cooking Instructions
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Step 1
Heat an indoor or charcoal grill to high heat.
Step 2
Place the Chicken Breast (4) in a large shallow bowl or baking dish. Drizzle with 2 tablespoon Olive Oil, half the Lemon (1), and Sea Salt (1 pinch). Swish and flip the chicken around until well coated in the oil and lemon mixture.
Step 3
Grill the chicken in batches, rotating 90 degrees on each side halfway through cooking, until the chicken is cooked through and have a nice cross-hatch, about 4-5 minutes per side. Remove to a plate to cool.
Step 4
Meanwhile, bring a large pot of salted water to boil. Blanch the French Beans (0.5 pound) until al dente, about 2 minutes. Remove with tongs to a colander and rinse with cold water.
Step 5
Return the pot of water to a boil. Cook the Baby Potato (0.5 pound) until fork tender, about 15 minutes, depending on the size of the potatoes. Drain and set aside.
Step 6
In a large mixing bowl, whisk together the remaining lemon juice, Dijon Mustard (1 tablespoon), Honey (1/2 teaspoon) and Sea Salt (1 pinch). Whisk in ¼ cup of Olive Oil (to taste) beginning with just a scant tablespoon until fully incorporated, then slowly adding the rest. Taste the vinaigrette and add more oil or seasoning as necessary.
Step 7
Finely chop the beans, potatoes, and Salad Greens (5 ounce) to ¼ inch pieces and add to the vinaigrette along with the Tomato (2), Kalamata Olives (1/4 cup), and Egg (2) if using. Toss to combine and taste for seasoning.
Step 8
To serve, arrange one piece of chicken on each plate and divide the salad among them.
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