Friday September 30, 2022
3 minutes to read
Recipe by potatoes.co.nz, a not-for-profit organization
Ingredients
- 600g boiling or new potatoes, washed and halved
- pinch salt
- 10-12 cherry tomatoes, halved or 6 vine tomatoes, quartered
- ½ telegraph cucumber, diced
- 3 cups rocket leaves
- 3 boneless chicken breasts, skinned and sliced into strips
- 2 Tbsp olive oil
- 2 Tbsp red or white wine vinegar
- 1 Tbsp runny honey
- 1 Tbsp olive oil
- freshly ground black pepper
Instructions
- Place potatoes in a saucepan, cover with lightly salted water. Bring to the boil, reduce heat and simmer for 12-15 minutes or until tender. Drain and allow to cool.
- Mix with tomatoes, cucumber and rocket.
- Heat the first measure of oil in a large heavy-based frying pan.
- Add chicken and stir fry for 8-10 minutes, or until cooked through and the juices run clear.
- Remove from heat and toss into the salad.
- Reheat the frying pan, add vinegar, honey and second measure of oil. Bring to the boil, scraping to remove pan juices and remove from heat.
- Pour over the salad, add pepper and toss before serving.
Nutrition Information Panel
| Energy | 418kcal |
| Protein | 36.7g |
| Total fat – saturated fat | 14.2g 2.2g |
| Carbohydrates – sugars | 33.5g 10.6g |
| Fibre | 6.1g |
| Gluten | 0g |
| Sodium | 135g |
Potatoes and chicken are both great sources for vitamin B3. Vitamin B3 is a nutrient which helps with blood flow and blood pressure, and it also helps protect skin cells from sun damage.
To explore the benefits of vitamin B3 and what food sources contain it, please see our article Vitamin B3 (Niacin).
