Name: Chicken and potato salad with rosemary dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml oil; 4.00 chicken breast fillets; 90.00 ml wine dry white; 3.00 onion sliced; 2.00 celery stalks sliced; 1.00 red pepper diced; 500.00 g baby potatoes boiled and halved; 200.00 ml mayonnaise; 1.00 garlic cloves, crushed; 30.00 ml lemon juice; 10.00 ml fresh rosemary chopped; salt and freshly ground black pepper to taste

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Ingredients (12)

15.00 ml	oil
4.00	chicken breast fillets
90.00 ml	wine — dry white
3.00	onion — sliced
2.00	celery stalks — sliced
1.00	red pepper — diced
500.00 g	baby potatoes — boiled and halved

DRESSING

200.00 ml	mayonnaise
1.00	garlic — cloves, crushed
30.00 ml	lemon juice
10.00 ml	fresh rosemary — chopped
	salt and freshly ground black pepper — to taste

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Method:

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