Directions:
- Preheat the oven to 180c.
- Place chicken in shallow baking tray with the garlic,oil,onion salt and pepper. Cover with foil and bake for 35 minutes or until the chicken is cooked through.
- Boil potatoes for 8 minutes drain and set aside.
- Once chicken is cooked, set aside pan juices to cool for use later. Remove chicken and slice into thick slices and set aside.
- Whisk the egg yolk, vinegar and mustard together. Whisk until well combined.
- Combine sliced chicken, potatoes, pan juices and fresh herbs in a large salad bowl.
- Line individual serving plates with salad leaves, and top with the chicken mixture and potato salad mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.57 Kcal (1514 kJ) | ||
| Calories from fat | 114.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.67g | 19% | |
|---|---|---|---|
| Cholesterol | 129.42mg | 43% | |
| Sodium | 587.66mg | 24% | |
| Potassium | 929.92mg | 20% | |
| Total Carbs | 29.39g | 10% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 34.49g | 69% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.6mg | 9% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 99.78 Kcal (418 kJ) | ||
| Calories from fat | 31.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 19% | |
|---|---|---|---|
| Cholesterol | 35.72mg | 43% | |
| Sodium | 162.18mg | 24% | |
| Potassium | 256.64mg | 20% | |
| Total Carbs | 8.11g | 10% | |
| Sugars | 1.75g | 25% | |
| Dietary Fiber | 1.25g | 18% | |
| Protein | 9.52g | 69% | |
| Vitamin C | 1.4mg | 9% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.4mg | 9% | |
| Calcium | 17.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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