4 boneless, skinless chicken breasts

2 tablespoons (30 ml) olive oil

4 cups (1 litre) small new potatoes

1 head Boston lettuce, torn into bite-sized pieces

1 cup (250 ml) red seedless grapes, cut into halves

1/2 yellow bell pepper, cut into strips

Salt and pepper

In a skillet over medium-high heat, brown the chicken in the oil until cooked through, about 5 minutes per side. Season with salt and pepper. Set aside on a plate and let cool slightly. Cover with plastic wrap and refrigerate until chilled. Slice thinly and set aside.

Place the potatoes in a pot of cold salted water. Bring to a boil and cook until tender. Drain and plunge into ice water until cool enough to handle. Drain and cut into quarters.

In a salad bowl, toss the chicken, potatoes and remaining ingredients.

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