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Warm chicken and potato salad
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200g sliced new potatoes
2 medium eggs
1 tbsp olive oil
2x90g pack Cooks’ Ingredients Shredded Chicken Breast
140g bag Waitrose Beetroot Salad
¼ cucumber, diced
50g sliced radishes
4 tbsp Waitrose Mustard and Honey Dressing
1. Boil the potatoes until tender, about 5 minutes then drain. Meanwhile,
soft boil the eggs for 4 minutes, quarter then cool under cold water. Pan-fry the potatoes in the olive oil for 2 minutes then stir in the shredded chicken breast and cook for a further minute.
2. Mix together the beetroot salad, the diced cucmber and the sliced radishes. Place onto plates and top with the chicken mixture and
quartered eggs. Drizzle over the mustard and honey dressing to finish.
Eggs recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems.
Typical values per serving:
This recipe was first published in March 2011.