By Bonnie Lenane
Warm chicken salad with baby potatoes
4 steps
Cook:40min
A warm hearty salad with a sharp and tangy mustard dressing that can also work cold in a lunchbox
Updated at: Thu, 17 Aug 2023 11:36:18 GMT
Nutrition balance score
Great
Glycemic Index
69
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories408.2 kcal (20%)
Total Fat7.4 g (11%)
Carbs48.3 g (19%)
Sugars4.3 g (5%)
Protein36 g (72%)
Sodium184.3 mg (9%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Put the potatoes in a large pan of cold water. Bring to the boil, then simmer for 12-15 minutes until tender. When there are 4 minutes of cooking time left, add the beans and petits pois. Drain, reserving 300ml of the cooking water. Cut the potatoes into smaller pieces.
Step 2
Put the cherry tomatoes in a bowl with the parsley and the cooked potatoes, beans and peas. Season with freshly ground black pepper.
Step 3
Meanwhile, heat the oil in a large frying pan and cook the chicken fillets and gem lettuce halves for 4-5 minutes on each side. Pour in the reserved veg cooking water along with the lemon juice and continue to cook, covered, for 4 minutes. Remove the chicken (make sure no pink colour remains) and lettuce from the pan, then stir in the mustard to thicken the sauce slightly.
Step 4
Slice the chicken and serve with the braised lettuce and potato mixture, with a drizzle of mustard sauce over the top.
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