This colourful chicken salad is the perfect addition to the summer lunch table.
Ingredients
- 500g kipfler potatoes, scrubbed
- 6 slices pancetta
- olive oil cooking spray
- 8 (600g) chicken tenderloins
- 1/4 cup Praise Creamy Caesar Salad Dressing
- 1 bunch watercress, sprigs removed
- 3 hard-boiled eggs, quartered
Method
- Step 1Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered for 10 to 15 minutes or until tender. Drain. Rinse under cold water. Thickly slice.
- Step 2Meantime, heat a non-stick frying pan over medium heat. Cook pancetta for 1 to 2 minutes each side or until golden and crisp. Remove to a plate lined with paper towel. Break into pieces. Lightly spray pan with oil. Cook chicken, in batches, for 3 to 4 minutes each side or until golden and cooked through.
- Step 3Combine dressing and 1 tablespoon cold water in a bowl. Arrange watercress sprigs, eggs, potatoes, chicken and pancetta on plates. Season with pepper. Drizzle with dressing. Serve.
Nutrition
1778 kj
Energy
18.4g
Fat Total
4g
Saturated Fat
3.9g
Fibre
44.2g
Protein
288mg
Cholesterol
362mg
Sodium
17.9g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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