Chicken Breast with Baby Potato Salad
with mini Roma tomatoes, cucumber & corn
Mini Roma tomatoes might look similar to cherry tomatoes, but they actually have fewer seeds and are not as sweet. Perfect for smaller bites, with the same, classic tomato flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Baby potatoes
1 piece
Chicken breast with Mediterranean herbs
¼ piece
Red onion
½ piece
Cucumber
⅓ sachet(s)
Italian seasoning
40 g
Corn
50 g
Mini Roma tomatoes
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 also fry it with the chicken instead if preferred.
- Drain the corn and halve the mini Roma 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.
