Sizzling pepper chicken and potato salad


This is one of my favourite filling salads. It’s just as good with steamed fish pieces. So enjoy!

Preparation time 5 min

Cooking time 30-35 min

Serves 4-6


500 g small potatoes, scrubbed and halved

1 L (4 cups) water

5 ml (1 tsp) salt

4 skinless chicken fillets, cut into thick strips

30 ml (2 tbsp) freshly ground black pepper

15 ml (1 tbsp) oil

60 ml (¼ cup) Italian-style dressing (or any dressing of your choice)

2 celery sticks, sliced

1 red pepper, sliced

½ cucumber, sliced

2 spring onions, finely sliced diagonally


1. Put the potatoes in a pot of boiling water with the salt and boil for 8 to 10 minutes or until the potatoes are tender and done. Drain and set aside.

2. Meanwhile, toss the chicken strips with the black pepper and a little salt. Heat the oil in a frying pan over medium heat and stir-fry the chicken for 4 to 6 minutes or until golden brown and done. The chicken must no longer be pink inside. Cut a piece in half to check.

3. Add the potatoes to the chicken and continue stir-frying over medium heat for 2 minutes. Add the dressing to the chicken. It will sizzle a bit. Transfer to a salad bowl and mix with the rest of the ingredients. Serve immediately while warm or refrigerate and enjoy later as a cold salad

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