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Chicken, potato and egg salad
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Delicious potato salad upgraded with savory pan-fried chicken breast for a satisfying meal.
Ingredients:
  • 750g chat potatoes
  • 18.20 gm olive oil
  • 2 chicken breast fillets
  • 1 baby cos lettuce, leaves separated
  • 4 hard-boiled eggs, thickly sliced (see note)
  • 132.50 gm ranch dressing
  • 3 green onions, thinly sliced
Instructions:
  • Boil potatoes in a large saucepan of salted water until tender, about 10 to 12 minutes. Drain and let cool. Then, halve the potatoes.
  • Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes on each side until golden and fully cooked. Transfer to a plate, cover, let it rest for 5 minutes, then slice.
  • Plate the lettuce, potato, chicken, and egg elegantly. Drizzle with dressing, season with salt and pepper, sprinkle with onions, and serve promptly.

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