Toasted walnuts add crunch to this tangy chicken and potato salad main.
- Place potatoes in a large saucepan. Cover with cold water then bring to the boil over medium-high heat. Cook for 15 minutes or until just tender. Drain potatoes and set aside to cool.
- Season chicken to taste with salt and pepper. Heat 1 tablespoon oil in a heavy-based frying pan over medium-high heat. Cook chicken for 3 minutes each side or until cooked through. Transfer to a plate.
- Place walnuts in a dry frying pan over medium heat. Toss for 2-3 minutes or until toasted. Place vinegar, remaining oil, garlic, mustard and sugar in a bowl. Season to taste, then whisk to combine. Stir toasted walnuts into dressing. Cut potatoes and chicken into thin slices, then place in a bowl. Add radicchio and a little dressing and toss gently to combine. Divide salad among plates. Serve immediately, topped with generous spoonfuls of remaining dressing.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set