Chicken & New Potato Salad
- 800 g small new potatoes
- 3 skinned boned chicken breasts
- olive oil
- 1/2 cup almonds, chopped
- 2 handfuls baby Cos leaves
- 1 handful rocket leaves
- 2 sticks celery, thinly sliced
- 1 carrot, grated
- 1 small red onion, finely chopped
- 2 tbsp mint, chopped
- extra virgin olive oil
- 2 tbsp white wine vinegar
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 3 tbsp chives, thinly sliced
- 4 large gherkins, diced 1cm
- 2 tbsp parsley, chopped
How to Chop Herbs
Boil the potatoes in plenty of salted water until tender.
Drain well and cool completely.
Crush the potatoes slightly with a fork and set aside.
Put the chicken breasts in a saucepan and cover with cold water. Season with salt. Bring to the boil and simmer for 10 minutes or until cooked through. Remove from the heat, drain and cool.
Slice the chicken thinly across the grain of the meat and set aside.
Heat the oil in a small frying pan and fry the almonds until browned.
Remove from the pan and drain on paper towel. Reserve.
Put the Cos and rocket leaves into a wide bowl.
Put the potatoes, celery, carrot, onion, mint, extra virgin olive oil and vinegar into a separate bowl and mix well. Taste and season.
Place the potato mixture on the Cos and rocket leaves.
Mix the chicken, mayonnaise, mustard, chives and gherkins and a separate bowl. Taste and season. Then top the potatoes with the chicken mixture.
Sprinkle with the almonds and parsley and serve.
Be careful not to overcook chicken breast or it will become too dry. It is cooked when the juices run clear. The easiest way to test it is to insert a skewer or small knife into the thickest part of the chicken meat.