Chicken and walnut salad

Toasted walnuts add crunch to this tangy chicken and potato salad main.

Recipe «Chicken and walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 500g baby coliban potatoes, 500g chicken tenderloins, 1/4 cup olive oil, 50g walnut pieces, 1/4 cup white wine vinegar , 2 cloves garlic, chopped, 1 tsp wholegrain mustard, Pinch of caster sugar , 1 radicchio, thickly shredded.

Ingredients:

• 500g baby coliban potatoes 
• 500g chicken tenderloins 
• 1/4 cup olive oil 
• 50g walnut pieces 
• 1/4 cup white wine vinegar 
• 2 cloves garlic, chopped 
• 1 tsp wholegrain mustard 
• Pinch of caster sugar 
• 1 radicchio, thickly shredded 

Instructions

1. 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.
2. 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.
3. 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.