Chicken, Roasted Potato And Egg Salad

It doesnt matter which came first - chicken and eggs taste delicious in this healthy salad.

The ingredient of Chicken Roasted Potato And Egg Salad

• 600g desiree potatoes cut into wedges
• olive oil cooking spray
• 400g chicken breast fillets trimmed
• 4 free range eggs
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 2 tsp wholegrain mustard
• 200g grape tomatoes halved
• 90g baby rocket
• 1 2 bunch chives cut into 1 5cm lengths

The Instruction of chicken roasted potato and egg salad

• preheat oven to 200u00b0c place potatoes in a lightly greased roasting pan spray next oil roast turning 2 to 3 times for 45 minutes or until golden and tender set aside to cool
• meanwhile heat a heavy based frying pan exceeding medium low heat spray both sides chicken with oil cook for 10 minutes each side or until cooked through cover set aside for 5 minutes to rest thinly slice
• place eggs in a saucepan cover similar to chilly frosty water bring to the boil more than high heat cook for 3 minutes see note drain control manage cool water more than eggs
• enlarge oil vinegar and mustard in a screw top jar season afterward salt and pepper commentator lid and shake to combine place potatoes chicken tomatoes rocket and chives in a large bowl drizzle beyond dressing toss to combine arrange salad in bowls peel eggs and delay gate on salads season past pepper serve

Nutritions of Chicken Roasted Potato And Egg Salad

calories: 358 978 calories
calories: 16 grams fat
calories: 4 grams saturated fat
calories: 18 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 33 grams protein
calories: 247 milligrams cholesterol
calories: 166 16 milligrams sodium
calories: https schema org
calories: nutritioninformation