Ingredients:
• 500 g baby potatoes boiled and halved
• 4 chicken breasts roasted/grilled/poached your choice (I like to roast them in the oven with a little salt and pepper on the bone and leave the skin on)
• 250 g frozen peas thawed in boiling water
• Leafy Greens like rocket, pea shoots, flat leaf parsley, leafy lettuce, not iceberg.
Dressing:
• 75 ml olive oil
• 2 teaspoons mustard
• Juice of ½ a lemon (about 2 tablespoons)
• ½ teaspoon sugar
• ½ teaspoon crushed garlic
Method:
- Cook your chicken however you choose and then shred it. If you have roasted it with the skin, remove the skin and chop it into thin slivers then shred the chicken. Add to a large bowl.
- In a large pan with a generous amount of olive oil and a blob of butter on a medium heat, add you halved baby potatoes and cook them until they are browned nicely. Drain on a paper towel and add to the chicken.
- Now add the peas and most of the greens that have been ripped into smaller pieces. Leave a few large pieces of salad greens to put on the bottom of the plate.
- In a separate bowl add all of the dressing ingredients and whisk thoroughly. Pour over the chicken mixture and toss to coat everything in the salad. Taste and season with salt and pepper.
- Place one or two of the larger leafy greens on the plate and then pile up a generous amount of the salad. Serve as is or with a piece of crusty warm Ciabatta bread.
- It’s a really easy and tasty summer meal. Next time I will add a few baby beetroot that have been halved on the top or a few snap peas for some extra depth.
http://cookbook.co.za/chicken-recipes/chicken-and-baby-potato-salad/