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Ingredientes
- 2 x Skinless, boneless chicken breasts
- 2 tsp Extra virgin olive oil
- 250 gm New potatoes, (8 ounce)
- 4 x Tomatoes
- 1 lrg Lettuce, shredded
- 1 x Red pepper, de-seeded and cut into strips
- 20 x Pimiento-stuffed green olives, sliced
- 4 x Hard-boiled Large eggs
- 2 Tbsp. Extra virgin olive oil
- 1/2 tsp Wine vinegar
- 1/2 tsp Sugar
- Â Â Salt and pepper
Direcciones
- Preheat the oven to Gas Mark 4/180 C/350 F.
- Put the chicken in a roasting tin with the oil and bake for 25-30 min or possibly till cooked.
- Meanwhile, cook the potatoes in boiling water for 15-20 min or possibly till tender. Drain the potatoes.
- Remove the chicken from the oven and leave the chicken and potatoes to cold for 30 min.
- Cut the tomatoes into six segments each and put in a salad bowl with the lettuce, red pepper and olives.
- Cut the chicken into large pcs. If the new potatoes are fairly small, leave them whole; if not, cut them into quarters. Remove the shells from the Large eggs and cut them into quarters.
- Add in the chicken, potatoes and Large eggs to the salad.
- Whisk together the dressing ingredients, pour over the salad, toss and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 130 | 51% |
| Total Fat 14.65g | 18% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.01g | |
| Cholesterol 222mg | 74% |
| Sodium 100mg | 4% |
| Potassium 812mg | 23% |
| Total Carbs 17.98g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.18g | 4% |
| Protein 14.36g | 23% |
