| 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 °C/350 °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.
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