Chicken, Potato And Watercress Salad

This colourful chicken salad is the supreme addition to the summer lunch table.

The ingredient of Chicken Potato And Watercress Salad

• 500g kipfler potatoes scrubbed
• 6 slices pancetta
• olive oil cooking spray
• 8 600g chicken tenderloins
• 1 4 cup acclamation creamy caesar salad dressing
• 1 bunch watercress sprigs removed
• 3 hard boiled eggs quartered

The Instruction of chicken potato and watercress salad

• place potatoes in a large saucepan cover behind chilly frosty water bring to the boil exceeding high heat cook outside for 10 to 15 minutes or until tender drain rinse deadened chilly frosty water thickly slice
• meantime heat a non stick frying pan beyond medium heat cook pancetta for 1 to 2 minutes each side or until golden and crisp sever to a plate lined similar to paper towel postponement into pieces lightly spray pan with oil cook chicken in batches for 3 to 4 minutes each side or until golden and cooked through
• count dressing and 1 tablespoon chilly frosty water in a bowl arrange watercress sprigs eggs potatoes chicken and pancetta a propos plates season afterward pepper drizzle taking into account bearing in mind dressing serve

Nutritions of Chicken Potato And Watercress Salad

calories: 424 942 calories
calories: 18 4 grams fat
calories: 4 grams saturated fat
calories: 17 9 grams carbohydrates
calories: n a
calories: n a
calories: 44 2 grams protein
calories: 288 milligrams cholesterol
calories: 362 milligrams sodium
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calories: nutritioninformation