Chicken with potato and bacon

    40 mins

    What a winner! A simple meal that can be made ahead of time and dressed just before serving.

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    Serves: 4 

    • 500 g small waxy potatoes
    • pinch of salt
    • 3 chicken breast fillets, each about 175 g
    • 4 rashers (200g) smoked bacon, rind removed, chopped
    • ⅔ cup semi-dried tomatoes
    • 5 cups mixed salad leaves, about 150 g
    • ½ cup creamy salad dressing
    • 3 hard-boiled eggs, quartered

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook the potatoes in a large saucepan of lightly salted water for about 20 minutes until just tender. Take care not to overcook or the skins will split. Drain well, allow to cool slightly, then cut the potatoes into quarters.
    2. Meanwhile, half-fill a large frying pan with water. Add the chicken fillets and poach for 10–15 minutes over a moderate heat until cooked through.
    3. Remove the chicken from the pan with tongs or a slotted spoon. Cover and allow to cool slightly. Once it is cool enough to handle, slice it into pieces on the diagonal.
    4. Cook the bacon in a dry frying pan over a moderate heat until crisp and brown. Drain on paper towels.
    5. Put the potato pieces, chicken, half the bacon and the semi-dried tomatoes and salad greens into a bowl. Gently toss to combine.
    6. Drizzle with the dressing and toss with the eggs and the remaining bacon, then serve warm or cold.

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