Name: Spanish Chicken Salad
Ingredients: 2 Skinless; boneless chicken; ; breasts; 2 ts Olive oil; 250 g New potatoes; (8 oz); 4 Tomatoes; 1 lg Lettuce; shredded; 1 Red pepper; de-seeded and cut; ; into strips; 20 Pimiento-stuffed green olives; sliced; 4 Hard-boiled eggs; 2 tb Olive oil; 1/2 ts Wine vinegar; 1/2 ts Sugar; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Spanish	Sainsbury9, Sainsbury’s	4	servings

INGREDIENTS

2		Skinless; boneless chicken
		; breasts
2	ts	Olive oil
250	g	New potatoes; (8 oz)
4		Tomatoes
1	lg	Lettuce; shredded
1		Red pepper; de-seeded and cut
		; into strips
20		Pimiento-stuffed green olives; sliced
4		Hard-boiled eggs
2	tb	Olive oil
1/2	ts	Wine vinegar
1/2	ts	Sugar
		Salt and pepper

INSTRUCTIONS

GENERAL
FOR THE DRESSING
Preheat the oven to Gas Mark 4/180 &deg;C/350 &deg;F.
Put the chicken in a roasting tin with the oil and bake for 25-30 minutes
or until cooked.
Meanwhile, cook the potatoes in boiling water for 15-20 minutes or until
tender. Drain the potatoes.
Remove the chicken from the oven and leave the chicken and potatoes to cool
for 30 minutes.
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 pieces. If the new potatoes are fairly small,
leave them whole; if not, cut them into quarters. Remove the shells from
the eggs and cut them into quarters.
Add the chicken, potatoes and eggs to the salad.
Whisk together the dressing ingredients, pour over the salad, toss and
serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”