Chicken and potato salad with rosemary dressing

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 13
Servings 4
Time 20 min

Ingredients

  • 15
    ml
    oil
  • 4
    chicken breast fillets
  • 90
    ml
    dry white wine
  • 3
    onions, sliced
  • 2
    sticks of celery, sliced
  • 1
    red pepper, diced
  • 500
    g
    baby potatoes, boiled and halved
  • DRESSING
  • 200
    ml
    mayonnaise
  • 1
    clove garlic, crushed
  • 30
    ml
    lemon juice
  • 10
    ml
    freshly chopped rosemary
  • salt and freshly ground black pepper to taste
 

Method

5 min
 
Heat the oil in a frying pan and brown the chicken breasts for 1 minute on either side. Add the wine and allow to simmer for a further 2 minutes, until cooked through. set aside to cool, then slice. Toss chicken with remaining salad ingredients and then prepare the dressing. DRESSING: Mix all ingredients together to form a smooth dressing. Pour over the salad, mix well to coat salad ingredients and serve garnished with fresh rosemary. Serves: 4 Preparation time: 20 minutes Cooking time: 5 minutes
 

Read more on: poultry
 

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