Char-grilled chicken on warm potato and bean salad

Cut chicken breasts in half horizontally. Combine with paprika, oil, salt and pepper in a medium bowl. Stand for 5 minutes. Meanwhile, boil, steam or microwave the potatoes until almost tender. Add the beans, cook until the potatoes and beans are just tender. Drain. Cook chicken on a lightly oiled, heated grill plate (or grill or barbecue) until browned on both sides and just cooked through. Combine mayonnaise, sour cream, garlic, juice and extra paprika in a small bowl. Pour the mayonnaise mixture over the combined potatoes, onions, celery, mint and parsley in a large bowl. Toss to combine; season to taste with salt and pepper. Serve potato mixture topped with beans and chicken. Not suitable to freeze. Vegetables suitable to microwave. Photography by Brett Stevens.