Ingredients

  • 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

Directions

  1. Boil, steam or microwave potatoes until just tender then drain.
  2. 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.
  3. When potatoes are cool enough to handle, slice thickly. Cook potatoes, in batches, on heated oiled grill plate until browned both sides.
  4. 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.
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NutritionView more

540Calories
Sodium14%DV330mg
Fat22%DV14g
Protein110%DV56g
Carbs16%DV47g
Fiber28%DV7g

PER SERVING *

Calories540Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat3.5g18%
Trans Fat
Cholesterol150mg50%
Sodium330mg14%
Potassium2140mg61%
Protein56g110%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate47g16%
Dietary Fiber7g28%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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