Potato And Herb Chicken Salad
Serves 4. Looks fancy but is super easy to make!
Share this recipe!
Directions
- Slice the chicken breasts in half horizontally without cutting all the way through. Open out and, using a meat mallet, pound to flatten the chicken breasts slightly. Season with salt and pepper.
- Mix the mustard and the herbs together and spread all over the chicken. Roll up each breast to form a sausage and secure with toothpicks.
- Heat the oil in a large frying pan and gently fry the chicken until cooked through. Remove and set aside to rest.
- Put the potatoes in a serving bowl together with the spinach and cabbage.
- Mix the olive oil with the cumin seeds, pumpkin seeds, juice and zest of the lemon. Pour over the salad and toss to combine.
- Slice the chicken, remove the toothpicks, and serve with the salad.
Ingredients
- 4 chicken breasts
- 2.50 ml ground black pepper
- 1.50 ml ground black pepper
- 30 ml mustard
- 30 ml mixed fresh herbs (rosemary, parsley, thyme), finely chopped
- 30 ml sunflower oil
- 12 small potatoes, skin on, halved and cooked
- 200 g baby spinach
- 0.25 green cabbage, thinly sliced
- 125 ml olive oil
- 15 ml cumin seeds, toasted and crushed
- 15 ml pumpkin seeds, toasted
- Juice and zest of 1 lemon