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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 for5-6 minutes on each sideor until thoroughly cooked. Remove from the heat and allow to cool slightly before slicing.
  2. For the salad:

    Boil the potatoes for 10-12minutes 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.