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Warm potato, bean and chicken salad
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200g Jersey Royal potatoes, quartered
1 tbsp essential Waitrose Olive Oil
1 essential Waitrose British Chicken Breast, thinly sliced
400g can essential Waitrose Butter Beans, drained and rinsed
2 tbsp essential Waitrose Half Fat British Crème Fraîche
2 tbsp essential Waitrose White Wine Vinegar
2 tsp essential Waitrose Dijon Mustard
1 essential Waitrose Little Gem Lettuce, shredded
1. Boil the potatoes in water for 8–10 minutes then drain
2. Meanwhile, heat the oil in a frying pan and fry the chicken for 4–5 minutes. Add the butter beans and potatoes and fry for 1–2 minutes. Check the chicken is cooked through with no pink meat.
3. Mix together the crème fraîche, vinegar, mustard and seasoning. Off the heat, stir the dressing into the chicken. Toss into the lettuce and serve.
Typical values per serving:
This recipe was first published in April 2013.