150g haricot vert

3 radishes

1 bunch cilantro

1 clove of garlic

2 skinless chicken breast

lime or lemon


  • thinly slice radishes
  • bring a medium pot of salted water to boil, trim the stems off the haricot vert and add them to the pot, cook 2-4 min then transfer to the ice water
  • butterfly the chicken breast ( horizontal curs halfway through the thickness of the meat so it opens like a book ) then pound it to even thickness
  • season the chicken with salt and pepper, heat some olive oil, add chicken and cook until cooked through 
  • in a small bowl whisk together juice of half lemon or lime, the  garlic paste and 2 tbsp of olive oil, season with salt and pepper
  • drain the haricots, add them to big bowl, along with radishes and cilantro, add dressing and toss to coat
  • top each piece of chicken with the dressed vegetables