Calorie-Conscious Tuscan Chicken Breast Salad

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs red onion
• 1pcs Lebanese cucumber
• 300g chicken breast fillet
• 10g Tuscan seasoning
• 50g baby spinach leaves
• 2pcs eggs (optional)
• 10ml olive oil
• 30ml mayonnaise
• 10ml dijon mustard
• 10ml white or red wine vinegar

Method

1. Step 1 — Cook potato
   Bring a small saucepan of water to the boil for the eggs, if using. Peel the potato and cut into 2cm chunks. Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 6-8 mins until just tender. Drain.
2. Step 2 — Prep ingredients
   While the potato is cooking, cut the onion into thin wedges. Thinly slice the cucumber. 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.
3. Step 3 — Pan-fry chicken
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned. Add the onion and half the Tuscan seasoning* and cook, stirring, for a further 4-6 mins until the chicken is cooked through and the onion is softened. Remove from the pan.
4. Step 4 — Make salad
   Combine 2 tbs mayonnaise, 2 tsp dijon mustard and 2 tsp white wine vinegar in a large bowl. Add the potato, cucumber and spinach and gently toss to combine (see Make it yours). Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Peel and halve the eggs. Slice the chicken. Divide the potato salad, onion, chicken and egg among plates and enjoy!
6. Step 6 — Make it yours
   Boost the Italian flavours by tossing some pitted olives and a handful of parsley leaves through the salad.

Allergens

Eier, Sulfit