Chicken, Pineapple, Potato and Walnut Salad with Yogurt Dressing

Ingredients

• Chicken Breast100 g
• Pineapple1/2 cup (85 g)
• Potato1 medium (180 g)
• Egg1 count (55 g)
• Walnuts2 half (8 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Once the water is boiling, add the potatoes and boil for 10 minutes until softened. Remove, drain and set aside.

3. 3

   Step 3

   Meanwhile, boil the egg for 8-10 minutes. Drain, allow to slightly cool and peel.

4. 4

   Step 4

   Preheat a pan or grill. While heating, cut the chicken into bite-sized pieces and season with salt and pepper to taste.

5. 5

   Step 5

   Pour in the oil, spread and add the chicken. Cook for 4-5 minutes per side over medium heat until done.

6. 6

   Step 6

   Peel and slice the pineapple. Chop the walnuts.

7. 7

   Step 7

   For the dressing: Mix the yogurt, lemon juice, mustard and salt and pepper.

8. 8

   Step 8

   Mix all the cooked ingredients with the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Pineapple, Potato and Walnut Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.