Chicken and Potato Salad

Make on Fresco
Serves 6-8 Prep Time 10 minutes   Cook Time 40 minutes   Rated:

I love a one hit wonder mid-week. This is so easy to make, serve up on big plates with nothing else. Dinner is done. Of course, you can also use this recipe as part of a family spread, cue the meat, the other salads, the breads...just a delicious part of the whole. But we did have it on its own. No judgement.

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  • 6 eggs
  • 1 Litre water
  • 10 small potatoes, cubed
  • 2 large chicken breast fillets, sliced into 4 pieces each
  • Handfuls green beans, topped and tailed
  • 1/2 red onion, thinly sliced
  • 60 Grams white wine
  • Fresh or frozen peas
  • 100 Grams Kalamata olives, drained
  • 100 Grams toasted walnut pieces
  • Rosemary leaves for garnish
  • 1 Batch Sun Dried Tomato Mayonnaise Recipe



Place eggs into Thermomix basket and place basket into Thermomix bowl. Cover eggs with water.


Assemble Varoma by placing potatoes and chicken into Varoma dish, and beans onto Varoma tray.


Set Varoma into position and steam 20-25 min/Varoma/speed 3. Remove simmering basket and plunge eggs into cold water then peel while still warm. Add the Varoma tray with the beans and keep cooking the potatoes and chicken 10 min/Varoma/speed 3 or until well cooked when you press the potatoes with a fork. (Nothing worse than crunchy potatoes!!) Plunge the green beans into iced water immediately they reach the bright green colour.


Place potato with sliced onion into large bowl and drizzle with wine. Allow to cool slightly.


Slice steamed chicken and add to potatoes.


Add all ingredients to mixing bowl except rosemary leaves, and fold through Sun-Dried Tomato Dressing. Garnish with rosemary and serve warm.


If making ahead, don't add dressing until immediately before serving as warm potato will soak up the dressing and the salad will become gluggy.

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