Asian Style Potato and Chicken Salad

Experience that holiday feeling

Preparation: 6 minutes

Cooking: 40 minutes

Serves: 4

4 whole potatoes, (Mondial, Ruby Lou, Royal Blue, Nadine), unpeeled

400g chicken breast

1 tomato, slice thinly

¼ cup roughly chopped coriander leaves

¼ cup roughly shopped mint leaves

100g mixed salad leaves, washed

1 flat white salad onion, thinly sliced

2 cup bean sprouts

¼ red chilli, finely chopped

2 tblspn sesame seeds, toasted

Dressing:

½ cup coconut milk

2 tblspn lime or lemon juice

¼ red chilli, finely sliced

2 tspn fish sauce

Combine all dressing ingredients in a jar with lid.

Boil, steam or microwave whole potatoes until tender. Drain.

Slice potatoes lengthwise.

Cook chicken on both sides in a hot frypan.

Leave to rest. Slice thinly.

Mix all salad ingredients with the potatoes and chicken, fold the dressing through.

Sprinkle with sesame seeds to serve.