Quick Chicken and New Potato Salad with Peas
Quick Chicken and New Potato Salad with Peas - A European lunch ready in 20 minutes.
Ingredients
- Chicken Breast300 g
- Cucumber100 g
- Olive Oil30 g
- White Wine Vinegar15 ml
- Salt1 g
- Black Pepper1 g
- New Potatoes300 g
- Peas100 g
- Mixed Greens100 g
- Dijon Mustard5 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Wash and halve the new potatoes. Boil them in salted water for 10 minutes until tender. Drain and let cool slightly (2 minutes prep, 10 minutes cook).
- 2Step 2
While potatoes boil, dice the chicken breast into bite-sized pieces. Season with salt and pepper (3 minutes prep).
- 3Step 3
Heat a pan over medium-high heat with a little oil (part of the 30g olive oil). Cook chicken until browned and cooked through, about 6-8 minutes (8 minutes cook). Let rest for 2 minutes (2 minutes cook - resting included).
- 4Step 4
If using fresh peas, blanch them in boiling water for 2 minutes, then drain. If frozen, add them to the boiling potatoes for the last 2 minutes of cooking (2 minutes cook).
- 5Step 5
Wash and chop the mixed greens and cucumber (3 minutes prep). Combine in a large bowl.
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