chicken, artichoke and crushed potato salad - recipe

Brenda, as promised here's that chicken and artichoke salad recipe I was talking about over Easter. I think it's from the Sainsbury's Magazine, and I used to make it in Dyer's Lane, but as Ana is anti-artichoke and olive, it's kind of fallen by the wayside. It's great for picnics, and as such I might resurrect it this year...

Chicken, Artichoke and Crushed Potato Salad
Serves 2 as a meal (or one big picnic portion)

2 chicken breasts
280g jar of artichokes in oil
900g small new potatoes, scrubbed
Juice of one lemon
20g chopped parsley
110g jar of cracked green olives in oil
salt & pepper

1. Steam the new potatoes until tender. It should take about 15 minutes;
2. Put the breasts in a pan and cover with 275ml of water, the olive oil from the artichokes, the lemon juice, parsley and seasoning. Slowly bring to the boil, and then simmer for 2 minutes once it's boiling;
3. After two minutes, turn off the heat and leave to poach for 10 minutes. Remove the chicken and cut into chunks. Reduce the rest of the liquid by half. They added a chicken OXO cube to the original water, but I'm not sure it needs it, to be honest;
4. Lightly crush the potatoes with the back of a fork, arrange the artichoke, chicken and olives on top, and pour over the reduced juice. Or crush the potatoes and lob it all into a picnic tub, as you feel.

Let me know what you think.