Ahh the humble potato. I must admit -this is one of my feel good foods. There’s such variety and tasty roasted on their own or with a little extra love can feed the whole family a nutritious dinner.
This recipe is a weekly staple and the great part is – you can add any veg you have left in the fridge. Spinach is great with this salad but so is cos, gem and iceberg lettuce leaves. Add corn to the tomato and onion – whatever your flavour this recipe is a winner! Enjoy x
Details
Servings
2 generous servings
Prep time
10 minutes
Cooking time
20 minutes
Print
Ingredients
2 cups of water
1 – 2 chicken breast fillets
6 kipfler potatoes
a bunch of spinach
1 red onion
a handful of mushrooms
half a punnet of cherry tomatoes
2 tbsp of EVOO
1 tbsp of balsamic vinegar
1 tbsp of seeded mustard
Directions
- Heat oven to 190C
- Peel the spuds and add to boiling water. Par boil for 5 -10mins and drain. Cool and then add to oven to roast.
- While potatoes are cooking poach chicken in boiling water for up to 20mins
- Make the dressing by adding EVOO, balsamic and mustard. Stir to combine and set aside
- Slice the onion and add to a pan with a splash of oil. Add the tomatoes and quartered mushrooms.
- Prepare bowls with spinach.
- Once the chicken is cooked, take out of pot to cool and shred with 2 forks.
- Take out potatoes once cooked and scatter over spinach. Add chicken and top with tomato, mushroom, onion mixture.
- Slice avocado and place on top.
- Finish off with dressing and enjoy!
Note: The size of each churro may vary, which can affect number of servings.
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