Chicken, Potato and Olive Oil Salad

Ingredients

• Chicken Breast200 g
• Potato1/2 medium (90 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Celery1/2 stalk (20 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Peel the potato and slice (not so thickly.) Then, if you want, you can slice the chicken or use it directly.

2. 2

   Step 2

   Put the chicken and potatoes in a pot with boiling water. Boil for 12-15 minutes until both are cooked.

3. 3

   Step 3

   In the meantime, cut the tomato into wedges and the onion and bell pepper into thin strips.

4. 4

   Step 4

   If you want, you can soak the onion in salted water to reduce its bitterness.

5. 5

   Step 5

   Once the chicken and potato are ready, remove and drain. If you want, you can put it under iced water to stop cooking process and prepare a cold salad.

6. 6

   Step 6

   Put all the ingredients on a plate and season with olive oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Potato and Olive Oil Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.