Enjoyable Chicken, potato and egg salad Recipe

This potato salad is a quick complete meal with the addition of pan fried chicken breast.
Chicken, potato and egg salad
Prep Time : 0:10 | Cook Time : 0:12 | Total Time : 0:22 | Serving : 4 person.


  • 750g chat potatoes

  • 1 tablespoon olive oil

  • 2 chicken breast fillets

  • 1 baby cos lettuce, leaves separated

  • 4 hard-boiled eggs, thickly sliced (see note)

  • 1/2 cup ranch dressing

  • 3 green onions, thinly sliced


  • Step 1

    Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside to cool. Halve potatoes.

  • Step 2

    Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes each side, or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Slice chicken.

  • Step 3

    Arrange lettuce, potato, chicken and egg on serving plates. Drizzle with dressing. Season with salt and pepper. Sprinkle with onions. Serve.

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