It doesn’t matter which came first – chicken and eggs taste delicious in this healthy salad.
Ingredients
- 600g desiree potatoes, cut into wedges
- olive oil cooking spray
- 400g chicken breast fillets, trimmed
- 4 free-range eggs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons wholegrain mustard
- 200g grape tomatoes, halved
- 90g baby rocket
- 1/2 bunch chives, cut into 1.5cm lengths
Method
- Step 1Preheat oven to 200°C. Place potatoes in a lightly greased roasting pan. Spray with oil. Roast, turning 2 to 3 times, for 45 minutes or until golden and tender. Set aside to cool.
- Step 2Meanwhile, heat a heavy-based frying pan over medium-low heat. Spray both sides chicken with oil. Cook for 10 minutes each side or until cooked through. Cover. Set aside for 5 minutes to rest. Thinly slice.
- Step 3Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Run cold water over eggs.
- Step 4Combine oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid and shake to combine. Place potatoes, chicken, tomatoes, rocket and chives in a large bowl. Drizzle over dressing. Toss to combine. Arrange salad in bowls. Peel eggs and break open on salads. Season with pepper. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1502 kj
Energy
16g
Fat Total
4g
Saturated Fat
4g
Fibre
33g
Protein
247mg
Cholesterol
166.16mg
Sodium
4g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
Boiling eggs: Place eggs in a single layer over base of saucepan. Cover with cold water. Bring to the boil, uncovered, over high heat. Start timing once water comes to the boil: 5 minutes for hard-boiled, 3 minutes for soft and runny.
- Author: Tracy Rutherford
- Image credit: Steve Brown
- Publication: Super Food Ideas
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