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Chicken, roasted potato and egg salad
Chicken, roasted potato and egg salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious salad featuring chicken and eggs - a perfect combo!
Ingredients:
  • 600g desiree potatoes, cut into wedges
  • olive oil cooking spray
  • 400g chicken breast fillets, trimmed
  • 4 free-range eggs
  • 36.40 gm extra-virgin olive oil
  • 20.00 ml white wine vinegar
  • 11.80 gm wholegrain mustard
  • 200g grape tomatoes, halved
  • 90g baby rocket
  • 1/2 bunch chives, cut into 1.5cm lengths
Instructions:
  • Preheat your oven to 200°C. Arrange the potatoes in a lightly greased roasting pan, then generously spray them with oil. Roast, turning occasionally, for about 45 minutes until they are golden and tender. Let them cool down before serving.
  • Heat a heavy-based frying pan over medium-low heat. Coat both sides of the chicken with oil and cook for 10 minutes on each side, or until fully cooked. Cover, let it rest for 5 minutes, then thinly slice.
  • Place eggs in a saucepan and cover with cold water. Boil over high heat for 3 minutes (see note), then drain and run under cold water.
  • In a screw-top jar, mix oil, vinegar, and mustard. Season with salt and pepper, close the lid tightly, and shake well. In a large bowl, combine potatoes, chicken, tomatoes, rocket, and chives. Drizzle dressing over the salad and toss gently. Divide the salad among bowls, peel the eggs, and place them on top. Finish with a sprinkle of pepper before serving.

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