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Chicken, potato and watercress salad
Chicken, potato and watercress salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Vibrant summer chicken salad - a must-have for any lunch spread.
Ingredients:
  • 500g kipfler potatoes, scrubbed
  • 6 slices pancetta
  • olive oil cooking spray
  • 600g chicken tenderloin
  • 65.63 gm Creamy Caesar Salad Dressing
  • 1 bunch watercress, sprigs removed
  • 3 hard-boiled eggs, quartered
Instructions:
  • Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat and cook uncovered for 10 to 15 minutes until tender. Drain, rinse under cold water, and slice thickly.
  • Meanwhile, heat a non-stick frying pan over medium heat. Cook pancetta until golden and crisp, about 1 to 2 minutes per side. Transfer to a plate lined with paper towel and break into pieces. Lightly spray the pan with oil and cook the chicken in batches until golden and cooked through, about 3 to 4 minutes per side.
  • Mix the dressing with 1 tablespoon of cold water in a bowl. Place watercress sprigs, eggs, potatoes, chicken, and pancetta on plates. Season with pepper and then generously drizzle with the dressing. Serve and enjoy!

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