450 g Carisma potatoes, unpeeled
4 x 50 g eggs, at room temperature
400 g skinless chicken breast fillets, cut through centre into 2 pieces
olive oil cooking spray
fresh pepper, to season
1 red capsicum, cut into short thin strips
12 small cos lettuce leaves, torn
1 Lebanese cucumber, halved lengthways, diagonally sliced
3 tbsp 97% fat-free mayonnaise or gluten-free mayonnaise
1 ½ tbsp freshly squeezed fresh lemon juice
1 ½ tbsp boiling water
3 tsp drained capers, finely chopped
1 tbsp chopped flat-leaf parsley
black pepper, to season
- Put potatoes in a large saucepan and cover with cold water. Cover and bring to the boil. Reduce heat to medium and cook, partially covered, for 20-25 minutes or until potatoes are just tender. Add eggs for the last 5 minutes of cooking. Drain and set aside.
- Meanwhile, preheat a chargrill pan on medium-high. Spray chicken with cooking spray. Season with pepper. Add to chargrill and cook for 2 minutes on each side or until cooked through. Transfer to a plate.
- To make dressing, whisk mayonnaise, lemon juice, water and capers in a small bowl. Stir in parsley and season with pepper.
- Toss capsicum, lettuce and cucumber in a medium bowl. Divide between serving plates. Slice potatoes and arrange on salad. Peel and quarter eggs and arrange on salad. Top with chicken, drizzle over dressing and serve.