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Chicken and walnut salad
Chicken and walnut salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Tangy chicken and potato salad topped with crunchy toasted walnuts.
Ingredients:
  • 500g baby coliban potatoes
  • 500g chicken tenderloins
  • 60ml olive oil
  • 50g walnut pieces
  • 60ml white wine vinegar
  • 2 cloves garlic, chopped
  • 5.90 gm wholegrain mustard
  • Pinch of caster sugar
  • 1 radicchio, thickly shredded
Instructions:
  • In a large saucepan, cover potatoes with cold water and bring to a boil over medium-high heat. Cook for 15 minutes or until potatoes are just tender. Drain and let cool.
  • Season the chicken with a generous amount of salt and pepper. Heat 1 tablespoon of oil in a heavy-based frying pan over medium-high heat. Sear chicken for 3 minutes on each side or until fully cooked. Remove from pan and place on a plate.
  • Toast walnuts in a dry frying pan over medium heat for 2-3 minutes. Combine vinegar, remaining oil, garlic, mustard, and sugar in a bowl. Season, whisk to combine, then stir in the toasted walnuts. Place thinly sliced potatoes and chicken in a bowl, add radicchio and some dressing, then gently toss to combine. Divide salad among plates and serve immediately, drizzled with remaining dressing generously.

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