Potato salad with mustard chicken


A perfect post workout snack to give your muscles a boost

Sam Haddad
4 Mar 2008


100g new potatoes
1 lean chicken breast
50g fresh green beans, diced
1 red pepper, diced
1tbsp olive oil
3tbsp white wine vinegar
2tbsp fresh chopped parsley
1tbsp Dijon mustard

To make

Grill the chicken breast for 10-12 minutes, then set aside to cool. Boil the potatoes in water for about 20 minutes or until tender and for the last two minutes of cooking add the green beans. Drain them and rinse under cold water. Cut the chilled chicken into cubes and slice the potatoes. Combine them with the green beans and red pepper in a large bowl. Separately mix the mustard, parsley, oil and vinegar before adding it to the chicken combo. Allow to cool.

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