Great for a picnic, even better with a braai, and best when it’s on your plate for dinner tonight, this potato salad is a winner! Soft cubes of potato are dotted with sweet pops of corn, crunchy cucumber, & raisins and coated in creamy mayo. Served with golden-crumb chicken slices and a green bean salad.
Crumbed Chicken & Potato Salad
Crumbed Chicken & Potato Salad
with green beans & sun-dried tomatoes
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Corn
- Cucumber
- Free-range Crumbed Chicken Breast
- Free-range Crumbed Chicken Breasts
- Green Beans
- Mayo
- Potato Chunks
- Raisins
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PERFECT POTATO SALAD
Boil the potato pieces in salted water until soft, 10-15 minutes. Drain and place in a salad bowl with the mayo, the corn, the diced cucumber, and the chopped raisins. Season and set aside.
BEAN THERE, MADE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, place into a bowl, toss with chopped tomatoes, and season.
CRISPY CRUMBED CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
ALL TOGETHER NOW
Plate up the creamy potato salad and serve the sliced chicken alongside. Place the green beans & sun-dried tomato salad on the side.
Potato Chunks - 200g
Mayo - 40ml
Corn - 40g
Cucumber - 100g
Raisins - 10g
Green Beans - 80g
Sun-dried Tomatoes - 20g
Free-range Crumbed Chicken Breast - 1
PERFECT POTATO SALAD
Boil the potato pieces in salted water until soft, 10-15 minutes. Drain and place in a salad bowl with the mayo, the corn, the diced cucumber, and the chopped raisins. Season and set aside.
BEAN THERE, MADE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, place into a bowl, toss with chopped tomatoes, and season.
CRISPY CRUMBED CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
ALL TOGETHER NOW
Plate up the creamy potato salad and serve the sliced chicken alongside. Place the green beans & sun-dried tomato salad on the side.
Potato Chunks - 400g
Mayo - 80ml
Corn - 80g
Cucumber - 200g
Raisins - 20g
Green Beans - 160g
Sun-dried Tomatoes - 40g
Free-range Crumbed Chicken Breasts - 2
PERFECT POTATO SALAD
Boil the potato pieces in salted water until soft, 10-15 minutes. Drain and place in a salad bowl with the mayo, the corn, the diced cucumber, and the chopped raisins. Season and set aside.
BEAN THERE, MADE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, place into a bowl, toss with chopped tomatoes, and season.
CRISPY CRUMBED CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
ALL TOGETHER NOW
Plate up the creamy potato salad and serve the sliced chicken alongside. Place the green beans & sun-dried tomato salad on the side.
Potato Chunks - 600g
Mayo - 125ml
Corn - 120g
Cucumber - 300g
Raisins - 30g
Green Beans - 240g
Sun-dried Tomatoes - 60g
Free-range Crumbed Chicken Breasts - 3
PERFECT POTATO SALAD
Boil the potato pieces in salted water until soft, 10-15 minutes. Drain and place in a salad bowl with the mayo, the corn, the diced cucumber, and the chopped raisins. Season and set aside.
BEAN THERE, MADE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, place into a bowl, toss with chopped tomatoes, and season.
CRISPY CRUMBED CHICKEN
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
ALL TOGETHER NOW
Plate up the creamy potato salad and serve the sliced chicken alongside. Place the green beans & sun-dried tomato salad on the side.
Potato Chunks - 800g
Mayo - 160ml
Corn - 160g
Cucumber - 400g
Raisins - 40g
Green Beans - 320g
Sun-dried Tomatoes - 80g
Free-range Crumbed Chicken Breasts - 4
Woolies Products in this dish
