Potatoes and chicken would makes any simple man – or woman – happy.
Potatoes and chicken makes any simple man – or woman – happy. And our Chicken and Potato Salad is no exception.
Time: 20 minutes
- 3 skinless chicken breast fillets
- 500g small potatoes
- 2 lemons, juiced
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped fresh dill
- 1 tablespoon olive oil
- 2 cups baby spinach leaves
- 1/2 small red onion, finely sliced
- 2 cups green beans, blanched
- 2 celery stalks, finely sliced
- salt and pepper, to taste
In a deep frypan, add the chicken and enough water to cover it. Slowly bring to the boil. Cover with a lid and reduce the heat to a low simmer and cook for five minutes. Remove the frypan from the heat and turn the chicken over and let it stand for 10 minutes (or until it’s cooked through) before removing the breasts and cutting into strips.
While the chicken is cooking, boil the potatoes until tender, about ten minutes, and drain. Once potatoes are cool, dice them into small pieces.
To make the dressing, in a small bowl whisk half of the lemon juice, mustard, dill and olive oil. Set aside.
In a serving bowl, mix the spinach leaves with the red onion and drizzle with the remaining lemon juice. Add the chicken, beans, celery and potatoes and toss to combine. Drizzle over the dressing, and season with salt and pepper before serving.
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