New
potatoes x 500 gram(s) Skinless chicken breast x 4 fillets Cherry
tomatoes x 160 gram(s) Cucumber x 0.5 Olive oil x 2 tbsp Honey
x 1 tbsp Red wine vinegar x 1 tbsp Fresh spinach x 8 cups
1.
Combine vinegar, honey and oil in a bowl and stir in the chicken to
marinate. 2. Place the new potatoes in a saucepan of boiling
water. Cover and simmer for 15 min or until tender. Drain and allow
to cool slightly. 3. In a separate bowl, mix potatoes with the
tomatoes, cucumber and spinach. 4. Heat a little oil in a large
frying pan, remove the chicken from the marinade and stir fry for
8-10 min or until cooked through and browned. Add to salad. 5. In
the frying pan, heat the remaining vinegar marinade, honey and oil,
bring to the boil to reduce and thicken for about 3 min. 6. Pour
over the salad and toss well.
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Chicken,
cherry tomato and new potato salad
New
potatoes x 500 gram(s) Skinless chicken breast x 4 fillets Cherry
tomatoes x 160 gram(s) Cucumber x 0.5 Olive oil x 2 tbsp Honey
x 1 tbsp Red wine vinegar x 1 tbsp Fresh spinach x 8 cups
1.
Combine vinegar, honey and oil in a bowl and stir in the chicken to
marinate. 2. Place the new potatoes in a saucepan of boiling
water. Cover and simmer for 15 min or until tender. Drain and allow
to cool slightly. 3. In a separate bowl, mix potatoes with the
tomatoes, cucumber and spinach. 4. Heat a little oil in a large
frying pan, remove the chicken from the marinade and stir fry for
8-10 min or until cooked through and browned. Add to salad. 5. In
the frying pan, heat the remaining vinegar marinade, honey and oil,
bring to the boil to reduce and thicken for about 3 min. 6. Pour
over the salad and toss well.
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