Asian Style Potato and Chicken Salad
Experience that holiday feeling
Preparation: 6 minutes
Cooking: 40 minutes
4 whole potatoes, (Mondial, Ruby Lou, Royal Blue, Nadine), unpeeled
400g chicken breast
1 tomato, slice thinly
¼ cup roughly chopped coriander leaves
¼ cup roughly shopped mint leaves
100g mixed salad leaves, washed
1 flat white salad onion, thinly sliced
2 cup bean sprouts
¼ red chilli, finely chopped
2 tblspn sesame seeds, toasted
½ cup coconut milk
2 tblspn lime or lemon juice
¼ red chilli, finely sliced
2 tspn fish sauce
Combine all dressing ingredients in a jar with lid.
Boil, steam or microwave whole potatoes until tender. Drain.
Slice potatoes lengthwise.
Cook chicken on both sides in a hot frypan.
Leave to rest. Slice thinly.
Mix all salad ingredients with the potatoes and chicken, fold the dressing through.
Sprinkle with sesame seeds to serve.