Preparation time 15 minutes Cooking time: 20 minutes Serves: 4 Ingredients 2 large chicken breast fillets 500g baby new potatoes 2 medium red onions 2 medium red peppers 12 baby tomatoes 4 tbsp olive oil 3-4 tbsp lemon juice 1 pack mixed salad leaves 4 large eggs
Warm Chicken Salad with Poached Egg
Method 1. Boil the new potatoes for 10-15 minutes until tender, drain and allow to cool slightly. Cut in half. Keep warm. 2. Peel onions, halve and then cut each half into four. Core and de-seed peppers, cut each lengthways into eight pieces. Slice tomatoes in half. Toss everything in 2 tablespoon of the olive oil and season. 3. Heat a griddle pan over a medium heat. 4. Cook onions and peppers for 5-6 minutes on each side utill cooked and slightly charred, and the tomatoes cut side down for 2-3 minutes, remove from pan and keep warm. 5. Season and lightly oil the chicken and cook for 10 minutes each side or until golden and cooked through. Set aside cover and keep warm. 6. 3/4 fill large pan with water and bring to the boil.  Crack eggs into Poachies and cook for 6 minutes, drain. 7. Take 4 serving plates and divide salad leaves, potatoes and warmed vegetables amoungst them. Drizzle over the remaining olive oil and the lemon juice. Slice the chicken breasts and place around the vegetables. Season with salt and freshly ground black pepper. Top with a poached egg and garnish with chopped chives.
A warm & colourful salad, topped with a soft poached egg.  Makes a quick and delicious weekday supper!
Crack Immerse  Remove Shake Serve Boil 6 min Six Minutes
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