• Vinaigrette Chicken With Tomatoes, Spinach And Potatoes
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Vinaigrette Chicken With Tomatoes, Spinach And Potatoes

Vinaigrette Chicken With Tomatoes, Spinach And Potatoes

  1. 30 g Spinach
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 5 g Parsley
  4. 1 Each Lebanese Cucumber
  5. 150 g Free Range Chicken Breast
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 1 tbsp Dijon Mustard
  8. 50 g Cherry Tomatoes
  9. 150 g Chat Potatoes
  10. 1 tsp Balsamic Vinegar - PANTRY ITEM
  1. 60 g Spinach
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 10 g Parsley
  4. 1 Each Lebanese Cucumber
  5. 300 g Free Range Chicken Breast
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 1 tbsp Dijon Mustard
  8. 100 g Cherry Tomatoes
  9. 300 g Chat Potatoes
  10. 1 tsp Balsamic Vinegar - PANTRY ITEM
  1. 90 g Spinach
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 15 g Parsley
  4. 2 Each Lebanese Cucumber
  5. 450 g Free Range Chicken Breast
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 2 tbsp Dijon Mustard
  8. 150 g Cherry Tomatoes
  9. 450 g Chat Potatoes
  10. 2 tsp Balsamic Vinegar - PANTRY ITEM
  1. 120 g Spinach
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 20 g Parsley
  4. 2 Each Lebanese Cucumber
  5. 600 g Free Range Chicken Breast
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 2 tbsp Dijon Mustard
  8. 200 g Cherry Tomatoes
  9. 600 g Chat Potatoes
  10. 2 tsp Balsamic Vinegar - PANTRY ITEM
  1. 180 g Spinach
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 30 g Parsley
  4. 3 Each Lebanese Cucumber
  5. 900 g Free Range Chicken Breast
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 3 tbsp Dijon Mustard
  8. 300 g Cherry Tomatoes
  9. 900 g Chat Potatoes
  10. 3 tsp Balsamic Vinegar - PANTRY ITEM

Prep:

  1. Cut potatoes into quarters.
  2. Wash and chop parsley.
  3. Wash and quarter cherry tomatoes.
  4. Wash and thinly slice lebanese cucumber.
  5. Wash baby spinach.

Method:

  1. Toss potatoes with spinach and cucumber. Top with chicken and tomatoes.
  2. To make vinaigrette, combine oil, vinegar, mustard, salt & pepper in a cup.
  3. Cut each chicken breast horizontally in half to give two thin schnitzel-style pieces. Pour a little of the vinaigrette over the chicken. Stand for 5 minutes to marinate.
  4. Boil potatoes in a little salted water for 4-5 minutes until tender. Drain well. Pat dry.
  5. Combine tomatoes and parsley with remaining vinaigrette.
  6. Heat oil in a extra large non-stick frying pan over a medium to high heat. Add potatoes. Cook, turning occasionally, for about 5 to 8 minutes, or until browned and crispy.
  7. Meanwhile, cook chicken on an oiled grill plate over a medium to high heat for about 2 to 3 minutes on each side, or until cooked.
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