Friday, 30 March 2007
JERSEY ROYALS AND CHICKEN SALAD
500g Jersey Royal Potatoes, gently rubbed to remove flaky skin
4 x skinless chicken breast
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp clear honey
8 sun blushed tomatoes, halved
salt and freshly ground black pepper
3 tbsp fresh basil leaves
Heat a griddle over a medium heat. Brush the chicken lightly with oil and cook the chicken breasts, turning occasionally, for about 20 minutes and completely cooked through. Leave to cool, when cool enough to handle, tear into bite size pieces.
While the chicken is cooking, bring a large pan of water to the boil. Add the potatoes and cook for 12-15 minutes or until tender. Drain.
Whisk together the remaining oil, balsamic vinegar and honey. Season lightly.
Mix together the potatoes, chicken, tomatoes. Add the dressing, toss gently and serve sprinkled with the basil leaves.