Stay well fed with this inspiring potato and chicken salad meal idea – ready in half an hour!
Ingredients
- 2 teaspoons Dijon mustard
- 2 1/2 tablespoons extra virgin olive oil
- 60ml (1/4 cup) red wine vinegar
- 1 clove garlic
- 400g kipfler or Golden Delight potatoes, unpeeled (see top tips)
- 2 eggs
- 1 barbecue chicken
- 2 avocados
- 1 lemon
- 1/4 bunch chives
- 3 roma tomatoes
- 150g mild blue cheese
- 8 slices short-cut rindless bacon
- 6 small cos lettuce leaves
Method
- Step 1To make dressing, whisk mustard, oil and vinegar in a bowl, then season with salt and pepper. Flatten garlic with the side of a knife, discard skin and add to bowl. Leave dressing to infuse and discard garlic just before using.
- Step 2Wash potatoes, place in a saucepan, cover with water and bring to the boil over medium heat. Cook for 20 minutes or until tender. Add eggs to cooking water in the final 7 minutes and cook until yolks are still slightly soft. Drain potatoes and eggs, and cool slightly. Cut potatoes into 1.5cm pieces and toss with 2 tablespoons dressing. Peel and chop eggs.
- Step 3Meanwhile, strip away chicken breast meat in large pieces (reserve legs for another use), discarding skin and bones, then cut into 1.5cm pieces.
- Step 4Halve avocados, remove stones, then cut into 1.5cm pieces. Place in a bowl and squeeze over juice from lemon. Finely snip chives with scissors over bowl, season and toss gently to combine. Cut tomatoes and blue cheese into 1.5cm pieces.
- Step 5Heat a large frying pan over medium heat. Add bacon and cook, turning occasionally, for 3 minutes or until crisp. Drain on paper towel, then cut into 1.5cm pieces.
- Step 6Starting with lettuce leaves, place salad ingredients in rows along a platter. Drizzle with remaining dressing to serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
4799 kj
Energy
75g
Fat Total
24g
Saturated Fat
6g
Fibre
101g
Protein
430mg
Cholesterol
1860.39mg
Sodium
4g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: Golden Delight potatoes hold their shape well when boiled. Available from supermarkets.
- Author: Sophia Young
- Image credit: Andy Lewis
- Publication: MasterChef
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