Potato and chicken salad with rocket

Use waxy potatoes which will keep their shape when cooked.

Potato and chicken salad with rocket

Ingredients

Serves 4

600g boiling or new potatoes, washed and halved
pinch salt
10-12 cherry tomatoes, halved or 6 vine tomatoes, quartered
½ telegraph cucumber, diced
3 cups rocket leaves
3 boneless chicken breasts, skinned and sliced into strips
2 Tbsp canola oil
2 Tbsp red or white wine vinegar
1 Tbsp runny honey
1 Tbsp canola oil
freshly ground black pepper

Method

Place potatoes in a saucepan, cover with lightly salted water. Bring to the boil, reduce heat and simmer for 12-15 minutes or until tender. Drain and allow to cool.
Mix with tomatoes, cucumber and rocket.
Heat the first measure of oil in a large heavy-based frying pan.
Add chicken and stir fry for 8-10 minutes, or until cooked through and the juices run clear.
Remove from heat and toss into the salad.
Reheat the frying pan, add vinegar, honey and second measure of oil. Bring to the boil, scraping to remove pan juices and remove from heat.
Pour over the salad, add pepper and toss before serving.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1749kj
Protein 36.7g
Total fat 14.2g
- saturated fat 2.2g
Carbohydrates 33.5g
- sugars 10.6g
Fibre 6.1g
Sodium 135mg

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