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  Potato, Chicken and rocket Salad
The trick to this beautiful salad is your selection of potato. You need a potato with a waxy texture which keeps its shape when it is cooked, so buy potatoes which are labeled as salad or boiling. Varieties which tend to be waxy are new season potatoes or varieties such as Draga, Nadine, Frisia, Jersey Bennie, Red King Edward, Tiffany and Liseta.

600g new or salad potatoes, scrubbed and halved
1 Tbsp oil
3 boneless chicken breasts (600g), skinned and cut into strips
10 - 12 cherry tomatoes, halved or 6 small tomatoes, quartered
1⁄2 cucumber, diced
3 cups rocket leaves
2 tbsp red wine vinegar
1 Tbsp honey
2 Tbsp olive oil

Place the new potatoes in a pan and cover with water. Simmer for 12 - 15 minutes or until tender then drain and allow to cool. Mix with the tomatoes, cucumber and rocket. Meanwhile heat the first measure of oil in a large frying pan, stir fry the chicken for 8 - 10 minutes or until cooked through and browned. Stir into the salad. In the frying pan, heat the vinegar, honey, oil and bring to the boil scraping to remove pan juices. Pour over the salad and toss well.

Serves 4.
     
 
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