From prep to table in under 30 minutes. This nutrient packed, low carb dinner is just as tasty as it is healthy.
360g skinless chicken breast
2 tbsp crème fraîche
1.5 tbsp cider vinegar
1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
250g new potatoes
2 tsp olive oil
2 heads of baby gem lettuce
150g cherry tomatoes (halved)
180g pack of thick carved ham (chopped)
150g Gubbeen or Gruyère cheese (cubed)
1 tbsp flat leaf parsley
Salt and pepper to season
For the dressing, combine the crème fraîche, cider vinegar, extra virgin olive oil, Dijon mustard and season to taste. Boil the new potatoes in salted water for 20 minutes.
Meanwhile, slice the chicken breasts into finger length strips, toss in the olive oil. Add some salt and pepper to season.
Heat a griddle pan or a non-stick frying pan until almost smoking, then add the chicken strips. Turn chicken after 1-2 minutes, or until they easily lift away. Sear on all sides, until cooked through. Remove and put to one side.
Roughly slice the lettuce and place in a large salad bowl. Add the cherry tomatoes, ham and cheese. Drain the potatoes, cool in cold water. Quarter the potatoes and add to the salad, along with the cooked chicken.
Drizzle with dressing and scatter some roughly chopped parsley.
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