Thai Chicken Salad (Serves 4)

300g tub Thai Style Olives
500g skinless chicken breast fillets
50g roasted cashew nuts
4 small Lebanese cucumbers, deseeded and thinly sliced
2 green shallots, thinly sliced
1/2 cup fresh chopped coriander leaves
100g button mushrooms

1. Marinade chicken in 1/2 Thai Style Olive marinade for 10 minutes.
2. Chargrill chicken or add to pan and cook on low heat for approximately 6 minutes each side, until tender and slice finely.
3. Combine in bowl olives, cucumbers, shallots, coriander leaves, mushrooms, nuts and chicken slices.
4. Drizzle remaining olive marinade over ingredients, toss well and serve.

TIP: Marinade can be used to flavour your favourite meat and fish.