This potato salad is a quick complete meal with the addition of pan fried chicken breast.


  • 750g chat potatoes
  • 1 tablespoon olive oil
  • 2 chicken breast fillets
  • 1 baby cos lettuce, leaves separated
  • 4 hard-boiled eggs, thickly sliced (see note)
  • 1/2 cup ranch dressing
  • 3 green onions, thinly sliced


  1. Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside to cool. Halve potatoes.
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes each side, or until browned and cooked through. Transfer to a plate. Cover. Stand for 5 minutes. Slice chicken.
  3. Arrange lettuce, potato, chicken and egg on serving plates. Drizzle with dressing. Season with salt and pepper. Sprinkle with onions. Serve.