Chicken with Warm Potato Salad

Ingredients

• 450g (1 Ib) red potatoes, quartered
• 227g (8oz) grape tomatoes. sliced into halves
• 2 tablespoons olive oil
• 4 small boneless chicken breasts, seasoned with salt and freshly ground pepper
• 4 cups ready to use arugula or mixed greens 
• A bunch parsley or coriander, chopped 

Salad Dressing

• 3 tablespoons lemon juice
• 6 tablespoons olive oil 
• 1 teaspoon old fashioned dijon mustard
• 1 tablespoon finely chopped red onions 
• Salt and freshly ground black pepper to taste

Instructions

1. Make the salad dressing: combine all salad ingredients in a bowl or a jar and whisk or shake until combined. Season with enough salt and pepper to taste.
2. Cook the potatoes: boil potatoes in salted water, 10-15 minutes or until fork tender. Drain and place in a large salad bowl together with the tomatoes. Drizzle salad dressing over potatoes.
3. Cook the chicken: While potatoes are boiling, heat the olive oil in a heavy based grill pan and cook the chicken over medium heat for 6-8 minutes on each side or until fully cooked and no longer pink inside.
4. Assemble the salad: place the cooked chicken on four plates. Divide arugula and potato salad between the four plates. Drizzle the dressing over and serve warm.

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