Warm potato, bean and chicken salad


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.

  • Total time: Ready in 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1686.152kJ
Fat 13.6g
Saturated Fat 4.2g
Carbohydrate 37.2g
Sugars 4.8g
Salt 0.8g

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Tue Apr 30 09:28:16 BST 2013.