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Chicken, potato and egg salad

Dairy free optional

 

Serving: 4

Ingredients

  • 750 g white potatoes peeled
  • 1 tablespoon canola or other suitable oil
  • chicken breast fillets
  • 1 Icebergy lettuce * leaves separated
  • hard-boiled eggs thickly sliced  
  • 12 cup friendly ranch style dressing  or for DF home made mayonnaise made from suitable ingredients 

Directions

Cook peeled potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside to cool. Halve potatoes.

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes each side, or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Slice chicken.

Arrange lettuce, potato, chicken and egg on serving plates. Drizzle with dressing. Season with salt   Sprinkle with spring onions. Serve.


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