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Warm Peppered Chicken Salad

by MET

Ingredients

  • 350g Chicken Breast Fillets
  • 800g New Potatoes
  • 1 Red Pepper
  • 1 Green Pepper
  • 4 Sticks Celery
  • 100g Cucumber
  • 200g Cherry Tomatoes
  • 1 Tsp Olive Oil
  • 6 Tbsp Italian Salad Dressing, Light, Kraft*
  • Black Pepper

Method

  1. Cut potatoes into bite size pieces and boil in salted water until cooked. Drain.
  2. Thinly slice chicken breasts diagonally into bite size pieces and sprinkle liberally with black pepper.
  3. Cut celery, peppers and cucumber into bite size pieces.
  4. Place olive oil in a large frying pan heat and lightly coat the pan. Add peppered chicken and fry until cooked, add salad dressing (this will bubble) then add vegetables and serve.

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