This potato salad is a quick complete meal with the addition of pan fried chicken breast.
Ingredients
- 750g chat potatoes
- 1 tablespoon olive oil
- 2 chicken breast fillets
- 1 baby cos lettuce, leaves separated
- 4 hard-boiled eggs, thickly sliced (see note)
- 1/2 cup ranch dressing
- 3 green onions, thinly sliced
Method
- Step 1Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside to cool. Halve potatoes.
- Step 2Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes each side, or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Slice chicken.
- Step 3Arrange lettuce, potato, chicken and egg on serving plates. Drizzle with dressing. Season with salt and pepper. Sprinkle with onions. Serve.
Nutrition
2265 kj
Energy
31.4g
Fat Total
5.9g
Saturated Fat
4.5g
Fibre
34.1g
Protein
279mg
Cholesterol
375mg
Sodium
28.2g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s note: To hard-boil eggs, place eggs (at room temperature) in a medium saucepan. Cover with cold water. Bring to the boil over high heat, stirring occasionally (this helps the yolks stay centred). Reduce heat to medium. Simmer for 3 minutes for soft-boiled, 5 minutes for medium-boiled and 7 minutes for hard-boiled.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas
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