Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 200grams baby potatoes, washed and halved
- 200grams chicken breasts, no skin or bone
- 1/4 cup mayonnaise
- 1 medium red onion, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 1tablespoons wholegrain mustard
- 1teaspoons rosemary, chopped
- 1 pinch salt
- 1 pinch cracked black pepper
- 1tablespoons canola oil
Nutrition per serving
865kJ / 206Cal
865 Kilojoules or 206 Calories
10% of daily energy intake*
Protein
2.3grams
Fat
10.4grams
Carbs
12.0grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A lightly seasoned chicken and potato salad that’s quick to make
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced. In a baking tray, mix the halved baby potatoes with canola oil, salt, papper, onion, garlic and chopped rosemary and bake for 20 minutes.
Step 2 of 5
While the potatoes are roasting, bring a pot of water to the boil with some salt and boil the chicken breasts for 15 minutes or until cooked through.
Step 3 of 5
Once the chicken and potatoes are cooked, remove from the heat and allow to cool slightly.
Step 4 of 5
Once the chicken is cool enough to touch, tear into shreds with a fork and set aside.
Step 5 of 5
Now combine all cooked ingredients with the rest of the ingredients before serving.
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