Potato, spinach and chicken salad
500 g, chat variety
baby spinach leaves
150 g, halved
cooked skinless chicken breast
500 g, shredded
- Preheat oven to 200°C. Spread potatoes on a baking tray. Drizzle with 1½ teaspoons oil and season with salt and pepper. Bake for 30-35 minutes or until tender. Cool.
- Combine potatoes, spinach, tomatoes and chicken in large bowl.
- Whisk remaining 3 teaspoons oil, lemon juice, mustard and honey in a small bowl. Drizzle salad with dressing and toss to combine.