Chicken & Salad

Chicken & Salad

  • 🧑‍🍳 Medium
  • Prep: 5mins
  • 🥘 Cook: 15mins
  • 🍴 Serves 4

Rating: 5 out of 5.

A simple weeknight meal for those tired evenings after work and the school run. Pair with baby potatoes to fulfil a balanced diet for dinner.

Chicken & Salad Ingredients

Main Ingredients
  • 200g tempura chicken, shop bought.
  • 100g baby potatoes, washed.
  • 1/2 tsp salt.
Salad- LINK
  • Raddichio lettuce (red lettuce)
  • Iceberg lettuce (green lettuce)
  • French Salad Dressing, shop bought
To Serve- LINK
  • French salad dressing, shop bought

Chicken & Salad Preparation

  1. Preheat the oven at 180˚C for 20 mins.
  2. Add the tempura chicken to a lined baking tray. Grill for 15 minutes whilst turning both sides half way through.
  3. Seperately, add your baby potatoes to a pot. Sprinkle some salt and add boiling water. Cook for 10 minsutes.
  4. After 10 minutes, check potatoes are done. Should not be too soft or hard either. A fork should go through easily without scattering the potatoes. Drain any excess water and sprinkle on olive oil.
  5. Serve.

Serving: Serve by layering a bed of salad, baby potatoes on the side, tempura chicken on top. Finish with your sauce of choice. I’ve used some left over parsley sauce here.©

Salad and Chicken served with baby potatoes and parsley sauce

💡All in one for dinner in the week.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s