Calorie-Conscious Chicken and Potato Salad

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs lemon
• 1pcs Lebanese cucumber
• 1pcs tomato
• 1bunch dill
• 5g country seasoning
• 300g free-range chicken breast fillet
• 50g aioli mayonnaise
• 50g mixed salad leaves
• 10ml olive oil
• 2pcs egg
• 15ml wholegrain or dijon mustard

Method

1. Step 1 — Cook potato
   Cut the unpeeled potato into 3cm chunks. Put in a small saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12 mins or until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, bring a separate small saucepan of water to the boil for the eggs. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Thinly slice the cucumber. Coarsely chop the tomato. Finely chop the dill, including the stems.
3. Step 3 — Season and cook chicken
   Combine country seasoning and 2 tsp olive oil in a shallow dish. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add to the oil mixture, season with pepper and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Boil eggs
   While the chicken is cooking, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and quarter the eggs.
5. Step 5 — Prep dressing and chicken
   Put the aioli, half the dill, 2 tsp lemon juice*, ½ tsp lemon zest* and 3 tsp wholegrain mustard in a large bowl. Season well with salt and pepper and whisk to combine. Slice the chicken.
6. Step 6 — Toss salad and serve
   Add the potato, cucumber, tomato and salad leaves to the dressing and toss to combine. Divide the salad, chicken and egg among bowls. Scatter with some of the remaining dill*, if desired. Serve with the lemon wedges.

Allergens

Egg, Sulphites