Chicken & Salad

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

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.©

💡All in one for dinner in the week.