Sandwich-Press Chicken, Potato and Green Bean Salad
400 g new potatoes
2 x 400 g packs chicken fillets
salt and milled black pepper
1 T (15 ml) olive oil
300 g fine green beans, stalk ends trimmed
a small bunch of rocket, finely chopped
For the dressing:
2 cloves garlic, peeled and crushed
a pinch of salt
1 tsp (5 ml) Dijon mustard, or similar prepared mustard
4 T (60 ml) freshly squeezed lemon juice
a pinch of white sugar
200 ml extra-virgin olive oil
Cook the potatoes in plenty of boiling, salted water for 20-25 minutes, or until just tender. Fish them out of the pan and drain them in a colander, but leave the water behind in the pot.
In the meantime, make the dressing. Put the crushed garlic, salt, mustard, lemon juice and sugar into a large mixing bowl and stir the mixture until the salt and sugar have dissolved. Whisk in the olive oil to make a smooth emulsion. Set aside.
Heat the sandwich press for 5 minutes. Peel the plastic off the first pack of chicken strips and season them - without removing them from the pack - with salt and milled black pepper (or a seasoning salt of your choice). Open the sandwich press and pour the oil over the base. Close it briefly (stand well back) so the upper surface is coated with oil. Tip the chicken strips, salted side down, onto the base plate, quickly push them apart with a fork and close the press. Cook for a minute and a half to two minutes, or until there is no trace of pinkness when you cut through a strip. Tip the chicken strips into the bowl containing the dressing, and cook the second batch in the same way. Halve the warm potatoes (or leave them whole, if they're tiny), add them to the bowl containing the chicken and toss gently to coat.
Fill a bowl with iced water, add a handful of ice cubes and set to one side. Bring the water on the stove back up to the boil and throw in the beans. Cook for 2-3 minutes, or until just tender, but with a slight bite. Drain the beans, plunge them into the iced water and let them sit there for 5 minutes, or until they're quite cold. Pat the beans dry with kitchen paper and add them to the mixing bowl along with the chopped rocket. Toss well, season to taste with salt and milled black pepper, tip onto a platter and serve immediately.
If you're making this in advance, cook the beans no less than 30 minutes before you serve the salad, as they will turn a muddy khaki if left to stand for too long.
Serves 6 as a main course; 8 as a side salad.