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Grilled Chicken Potato Salad


2 Chicken Breasts, skin on
12  new potatoes, cut to 4 pieces
8 cherry tomatoes
1 bunch basil leaves
2 green onions, trimmed and sliced
1 cup  black olives
3 tablespoons lemon juice
3 teaspoon mustard
salt and black pepper to taste


In a large pan add potatoes, cover with water and season with salt. Bring to boil and cook for 10 minutes or until soft and tender. When done, drain and set aside.

Meanwhile, cut the chicken breasts into chunks, season with salt and pepper and place on preheated grill. Grill for few minutes on both sides until golden brown.

In a large serving dish add potatoes, black olives, tomatoes, green onions, lemon juice, basil and mustart, season with salt and pepper and gently stir. Add grilled chicken to the top. Serve immediately.


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