Chicken with artichoke and potato salad
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A tangy dressing and marinated artichokes give this warm salad a great lemony zing
Ingredients
Skinless chicken breast
540 g, (buy 600g), fat trimmed
Potato(es)
600 g, kipfler variety, scrubbed, halved
Frozen green peas
120 g, (1 cup)
Lemon juice
2 tsp
Vinegar
½ tbs, (white wine)
Dijon mustard
1 tsp
Olive oil
1 tbs
Artichoke hearts, canned, rinsed, drained
170 g
Green shallot(s)
2 individual, thinly sliced
Fresh flat-leaf parsley
½ cup(s)
Instructions
1
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.
2
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.
3
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.
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