Starters & Salads
Roasted Chicken and Vegetable Salad
A quick salad with chicken, potatoes and eggs makes a lovely light lunch or dinner. The chicken is pan-fried, left to cool and added to the vegetables with nuts. A dressing of lemon juice, honey and mustard brings everything together.
Prep: 15 min
Servings: 4
Energy: 134 kcal per serving
Method
01.
Boil the potatoes in their skins, leave them to cool, peel and cut into cubes. Hard-boil the eggs and cut them into wedges. Tear the iceberg lettuce into pieces and slice the onion. Lightly mix all th…
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