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Ingredients

600g desiree potatoes, cut into wedges
olive oil cooking spray
400g chicken breast fillets, trimmed
4 free-range eggs
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons wholegrain mustard
200g grape tomatoes, halved
90g baby rocket
1/2 bunch chives, cut into 1.5cm lengths

Method

Step 1 Preheat oven to 200°C. Place potatoes in a lightly greased roasting pan. Spray with oil. Roast, turning 2 to 3 times, for 45 minutes or until golden and tender. Set aside to cool.
Step 2 Meanwhile, heat a heavy-based frying pan over medium-low heat. Spray both sides chicken with oil. Cook for 10 minutes each side or until cooked through. Cover. Set aside for 5 minutes to rest. Thinly slice.
Step 3 Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Run cold water over eggs.
Step 4 Combine oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid and shake to combine. Place potatoes, chicken, tomatoes, rocket and chives in a large bowl. Drizzle over dressing. Toss to combine. Arrange salad in bowls. Peel eggs and break open on salads. Season with pepper. Serve.

Chicken, roasted potato and egg salad

How to make Chicken, roasted potato and egg salad

Ingredients

Method