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For the chicken:

  • Chicken breast, skinless 1 kg
  • Sunflower oil 20 ml

For the salad:

  1. For the chicken:

    • Slice the chicken in half-length ways then rub with the oil, place on to a grill pancook for 5-6 min. on each side or until thoroughly cooked.
    • Remove from the heat and allow to cool slightly before slicing.
  2. For the salad:

    • Boil the potatoes for 10-12 min. or until soft then drain well and cut in half.
    • Slice the tomatoes, cucumber, and place into a bowl then add the warm potatoes and half the HELLMANN'S Honey & Mustard dressing and mix well.
    • Place the lettuce leaves into a serving dish and top with the potato salad.
    • Top the salad with the sliced chicken and drizzle over the remaining dressing.