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Categories:
potatoes chicken cracked black pepper tomatoes red onion dressing tarragon water wholegrain mustard green onions olive oil sugar white wine vinegar
Viewed: 9 - Published at: 10 years agoIngredients
- 4 potatoes
- 8 chicken tenderloins
- 1 tablespoon cracked black pepper
- 4 medium tomatoes sliced thinly
- 1 red onion sliced thinly
- dressing
- tarragon
- 2 tablespoons water
- 2 teaspoons green peppercorns drained, crushed
- 2 teaspoons wholegrain mustard
- 2 green onions sliced thinly
- 1 tablespoon fresh tarragon chopped
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1/3 cup white wine vinegar
Method
- Boil, steam or microwave potatoes until just tender then drain.
- Meanwhile, coat chicken all over in black pepper and cook, in batches, on a heated oiled grill plate, for 3 mins each side or until browned and cooked through. Cover and let stand for 5 mins, slice thickly.
- When potatoes are cool enough to handle, slice thickly. Cook potatoes, in batches, on heated oiled grill plate until browned both sides.
- Meanwhile, combine dressing ingredients in a small bowl and whisk. Arrange potatoes, tomato and red onion slices on serving plates and top with chicken, drizzle with dressing.
