This potato salad is a quick complete meal with the addition of pan fried chicken breast.
- Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside to cool. Halve potatoes.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes each side, or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Slice chicken.
- Arrange lettuce, potato, chicken and egg on serving plates. Drizzle with dressing. Season with salt and pepper. Sprinkle with onions. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set