Title: Spanish Chicken Salad
Categories: Sainsbury9, Sainsbury's
Yield: 4 servings

----------------------------------GENERAL----------------------------------
2 Skinless; boneless chicken
; breasts
2 ts Olive oil
250 g New potatoes; (8 oz)
4 Tomatoes
1 lg Lettuce; shredded
1 Red pepper; de-seeded and
-cut
; into strips
20 Pimiento-stuffed green
-olives; sliced
4 Hard-boiled eggs

------------------------------FOR THE DRESSING------------------------------
2 tb Olive oil
1/2 ts Wine vinegar
1/2 ts Sugar
Salt and pepper

Preheat the oven to Gas Mark 4/180 øC/350 øF.

Put the chicken in a roasting tin with the oil and bake for 25-30 minutes
or until cooked.

Meanwhile, cook the potatoes in boiling water for 15-20 minutes or until
tender. Drain the potatoes.

Remove the chicken from the oven and leave the chicken and potatoes to cool
for 30 minutes.

Cut the tomatoes into six segments each and put in a salad bowl with the
lettuce, red pepper and olives.

Cut the chicken into large pieces. If the new potatoes are fairly small,
leave them whole; if not, cut them into quarters. Remove the shells from
the eggs and cut them into quarters.

Add the chicken, potatoes and eggs to the salad.

Whisk together the dressing ingredients, pour over the salad, toss and
serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.