Use waxy potatoes which will keep their shape when cooked.
600g boiling or new potatoes, washed and halved
10-12 cherry tomatoes, halved or 6 vine tomatoes, quartered
½ telegraph cucumber, diced
3 cups rocket leaves
3 boneless chicken breasts, skinned and sliced into strips
2 Tbsp vegetable oil
2 Tbsp red or white wine vinegar
1 Tbsp runny honey
1 Tbsp vegetable oil
freshly ground black pepper
Place potatoes in a saucepan, cover with lightly salted water. Bring to the boil, reduce heat and simmer for 12-15 minutes or until tender. Drain and allow to cool.
Mix with tomatoes, cucumber and rocket.
Heat the first measure of oil in a large heavy-based frying pan.
Add chicken and stir fry for 8-10 minutes, or until cooked through and the juices run clear.
Remove from heat and toss into the salad.
Reheat the frying pan, add vinegar, honey and second measure of oil. Bring to the boil, scraping to remove pan juices and remove from heat.
Pour over the salad, add pepper and toss before serving.
Nutrition Information Panel
|Per Serving [4 Serves]|
– saturated fat