Chicken with artichoke and potato salad
skinless chicken breast
540 g, (buy 600g), fat trimmed
600 g, kipfler variety, scrubbed, halved
frozen green peas
120 g, (1 cup)
½ tbs, (white wine)
Artichoke hearts, canned, rinsed, drained
2 individual, thinly sliced
fresh flat-leaf parsley
- Place a large saucepan of water over high heat and bring to the boil. Reduce heat to low. Add chicken and simmer, uncovered, for 5 minutes. Remove from heat. Cover and stand for 10 minutes or until the chicken is cooked through. Drain. Cool chicken for 10 minutes before slicing thickly on the diagonal.
- Meanwhile, cook potatoes in a medium saucepan of boiling salted water for 10 minutes or until tender. Add peas in last 2 minutes of cooking. Drain.
- Place juice, vinegar, mustard and oil in a large bowl and whisk to combine. Add artichokes, shallots, parsley, chicken, potatoes and peas and toss to combine. Season with salt and freshly ground black pepper. Serve.