Potato, spinach & chicken salad
New potatoes, raw
Chicken breast, skinless, grilled
4 individual, medium
Lemon Juice, Fresh
1 teaspoon(s), heaped
1 teaspoon(s), level
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the potatoes in half and put in a roasting tin. Drizzle with the ½ tbsp oil and season. Roast for 30-35 minutes, or until tender. Leave to cool, then put in a bowl with the spinach, cherry tomatoes and 4 shredded cooked chicken fillets.
- Whisk together 1 tbsp oil, lemon juice, mustard and honey. Drizzle over the salad and toss to combine.