Chicken with Moroccan salad pickles

Use Moroccan salad pickles in this chicken salad. This recipe also works well with barbecued squid instead of chicken.

Ingredients

5 Tbsp	Extra virgin olive oil
4	Free-range chicken breasts, skinned and boned (Main)
2	Garlic cloves, squashed
1 handful	Baby cos lettuce leaves
1 handful	Rocket leaves
1 cup	Green olives
2 cups	Pickle, coriander stirred in before serving

Directions

1. Put two tablespoons of the oil, the chicken and garlic into a bowl, season with salt and freshly ground black pepper and mix well.
2. Set aside for half an hour then grill or fry over moderate heat for about 8 minutes each side or until cooked through. Remove from the heat and slice.
3. Meanwhile put the cos, rocket and olives on to a serving platter. Place the chicken andpickleson top and drizzle the remaining oil over everything.