Grilled chicken with warm dill potato salad

This light and tasty chicken and potato salad meal idea is quick to prepare.

For salad: steam the potatoes for 10 minutes or until tender. Place in a bowl with the dill, mustard, mayonnaise, capers, salt and pepper, and toss until well coated. Cover and set aside.
Heat a grill plate or non-stick frying pan to medium heat. Brush chicken with oil and sprinkle with salt and pepper. Grill for 4-5 minutes on each side or until cooked through.
Serve chicken with potato salad steamed greens.

Source

4 chicken breast fillets, trimmed

salt and pepper to taste

2 tsp salted baby capers, rinsed

3 tsp Dijon mustard

1/2 cup mayonnaise

750g chat potatoes, halved

2 tbsp roughly chopped dill

Mixing Bowl Set

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