Chicken Breast with Baby Potato Salad
with cherry tomatoes, cucumber & corn
Cherry tomatoes not only offer a sweet and juicy flavour, but are also rich in antioxidants such as lycopene. They also add a beautiful colour and flavour to a range of dishes!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Baby potatoes
1 piece
Chicken breast with Mediterranean herbs
¼ piece
Red onion
65 g
Red cherry tomatoes
½ piece
[Persian] cucumber
⅓ sachet(s)
Italian seasoning
40 g
Corn
Not included in your delivery
½ tablespoon
Olive oil
1 teaspoon
White balsamic vinegar
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the baby potatoes.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Cook the baby potatoes for 12 - 14 minutes until done, then drain and rinse under cold water.
- Set aside and allow to cool (see Tip).
Tip: allow the baby potatoes to cool completely, otherwise they will absorb all the dressing later.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side.
- Meanwhile, finely chop the onion (see Tip).
- Reduce the heat and fry the chicken for 4 - 5 more minutes, or until done.
Tip: the onion will be served raw, but you can fry it with the chicken instead if preferred.
- Drain the corn and halve the cherry tomatoes. Finely dice the cucumber.
- In a large salad bowl, combine the mayonnaise with the white balsamic vinegar and the Italian herbs.
- Transfer the potatoes, cucumber, tomatoes, onion and corn to the bowl, then toss well to combine with the dressing. Season to taste with salt and pepper.
- Slice the chicken into strips.
- Serve the baby potato salad on plates and top with the chicken.