Chicken Breast, with Potato, and a Walnut, Apple and Raisin Salad

I cooked three chicken breasts, drizzled in some cooking oil, and dusted with sea salt. Forty minutes in a casserole dish - thirty minutes under glass, and then fifteen to twenty minutes without. 200 deg C, on the middle shelf. Allowed to cool.

Carved, and served with a a walnut, apple, onion, raisin and mayonnaise salad. Plus semiskinned boiled potato. 

The walnut and apple salad was bought commercially, since it was at a bargain price. I could have made that for myself, but you don't always have to do that.