4 chicken breasts, skin on,Oil

Dressing:

3 teaspoons olive oil
2 tablespoon white vinegar
1 teaspoon Dijon mustard

Salsa:

3 oz green olives, stoned and halved
1 preserved lemon, skin only, finely diced (if you can’t find preserved lemon, use a fresh one instead)
1/2 cucumber, peeled, seeded and chopped
1 avocado pear, finely chopped
3 tablespoon freshly chopped mint
2 tablespoon freshly chopped parsley
Salt and pepper

Incidentally, this salsa is also delicious served with grilled fish.

Preheat grill. Drizzle chicken with a little oil, s and p, grill until cooked through.
Meanwhile make the salsa, mix all ingredients together. Make dressing. Serve with salsa on the side and dressing drizzled over a green salad.