Chicken, potato and egg salad

Chicken, potato and egg salad

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This potato salad is a quick complete meal with the addition of pan fried chicken breast.

The ingredient of Chicken, potato and egg salad

  1. 750g chat potatoes
  2. 1 tablespoon olive oil
  3. 2 chicken breast fillets
  4. 1 baby cos lettuce, leaves separated
  5. 4 hard-boiled eggs, thickly sliced (see note)
  6. 1/2 cup ranch dressing
  7. 3 green onions, thinly sliced

The instruction how to make Chicken, potato and egg salad

  1. Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside to cool. Halve potatoes.
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes each side, or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Slice chicken.
  3. Arrange lettuce, potato, chicken and egg on serving plates. Drizzle with dressing. Season with salt and pepper. Sprinkle with onions. Serve.

Nutritions of Chicken, potato and egg salad

fatContent: 541.335 calories
saturatedFatContent: 31.4 grams fat
carbohydrateContent: 5.9 grams saturated fat
sugarContent: 28.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 34.1 grams protein
sodiumContent: 279 milligrams cholesterol

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