Mediterranean Chicken and Potato Salad
with cucumber and tomatoes
A fresh and flavourful salad featuring herby chicken breast inspired by the Med.
Tags:
Calorie Smart
•Protein Rich
•Quick
Allergens:
Mustard
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
320 grams
Irish Chicken Breast
1 unit(s)
Cucumber
40 grams
Salad Leaves
½ sachet(s)
Italian Herbs
2 sachet(s)
Honey Mustard Dressing
(Contains Mustard)
1 unit(s)
Shallot
2 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2141 kJ
Energy (kcal)512 kcal
Fat14.1 g
of which saturates1.7 g
Carbohydrate56.3 g
of which sugars11 g
Dietary Fiber0.7 g
Protein45.1 g
Cholesterol0 mg
Salt1.14 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Halve the baby potatoes (quarter larger potatoes).
When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins. - Once cooked, drain and rinse under cold water to ensure they cool completely.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Slice through each chicken breast horizontally to make two thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
When hot, add the chicken and season with half a sachet of Italian herbs (per 2P), salt and pepper. - Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Halve, peel and chop the shallot very finely.
- Cut the tomatoes into 2cm chunks.
- Trim the cucumber and quarter lengthways. Thinly slice widthways.
- Add the potatoes, tomato, cucumber, shallot and salad leaves to a large bowl.
- Mix through the honey mustard dressing and season to taste with salt and pepper.
4
- Cut the chicken into thin strips.
- Divide the salad between plates and top with the herby chicken.
