Chicken, roasted potato and egg salad

It doesnt matter which came first - chicken and eggs taste delicious in this healthy salad.

Recipe «Chicken, roasted potato and egg salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 600g desiree potatoes, cut into wedges, olive oil cooking spray, 400g chicken breast fillets, trimmed, 4 free-range eggs, 2 tbsp extra-virgin olive oil , 1 tbsp white wine vinegar, 2 tsp wholegrain mustard, 200g grape tomatoes, halved , 90g baby rocket, 1/2 bunch chives, cut into 1.5cm lengths.

Ingredients:

• 600g desiree potatoes, cut into wedges 
• olive oil cooking spray 
• 400g chicken breast fillets, trimmed 
• 4 free-range eggs 
• 2 tbsp extra-virgin olive oil 
• 1 tbsp white wine vinegar 
• 2 tsp wholegrain mustard 
• 200g grape tomatoes, halved 
• 90g baby rocket 
• 1/2 bunch chives, cut into 1.5cm lengths 

Instructions

1. Preheat oven to 200°C. Place potatoes in a lightly greased roasting pan. Spray with oil. Roast, turning 2 to 3 times, for 45 minutes or until golden and tender. Set aside to cool.
2. Meanwhile, heat a heavy-based frying pan over medium-low heat. Spray both sides chicken with oil. Cook for 10 minutes each side or until cooked through. Cover. Set aside for 5 minutes to rest. Thinly slice.
3. Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Run cold water over eggs.
4. Combine oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid and shake to combine. Place potatoes, chicken, tomatoes, rocket and chives in a large bowl. Drizzle over dressing. Toss to combine. Arrange salad in bowls. Peel eggs and break open on salads. Season with pepper. Serve.