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chicken salad with roast peppers, green mayonnaise and new potatoes
Ingredients
200g
dressed salad leaves
4 Chicken supremes
2 Roast capsicums
Parmesan shavings
20 Small new potatoes
Garlic, parsley, tarragon, basil, mayonnaise (Mix together in food
processor and adjust according to your taste)
Method
1.
Seal chicken breast in oil and butter until the skin is golden and
crispy, season with salt and pepper.
2.
Cook in oven at 180 degrees celcius for 10 to 12 minutes depending
on the size of the breast.
3.
Roll capsicums in or/and cook under hot grill.
4.
Cook potatoes for approximately 40 minutes until tender.
5.
Arrange salad leaves on a plate, add roast peppers and new potatoes,
slice the chicken breast and arrange on top.
6.
Finish with mayonnaise and parmesan shavings.
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