Chicken Niçoise

Pat chicken breasts dry. Combine olive oil with salt, pepper and rosemary. Combine with chicken.

Grill on a medium hot barbecue for 5 to 7 minutes per side or until until a thermometer inserted into the chicken reads 165°F (74°C).

Cool slightly and slice chicken in to strips.

In a large flat serving bowl, arrange potatoes in the centre.

Surround potatoes with beans and then hard boiled eggs and tomatoes.

Arrange chicken on top of potatoes and scatter olives over everything. Sprinkle with tarragon and basil.

Combine remaining ingredients to make the dressing. Drizzle over salad.