Serving: 4
Ingredients
- 750 g white potatoes peeled
- 1 tablespoon canola or other suitable oil
- 2 chicken breast fillets
- 1 Icebergy lettuce * leaves separated
- 4 hard-boiled eggs thickly sliced
- 1⁄2 cup friendly ranch style dressing
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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