Garlic Chicken & Potato Salad - cooking recipe

Ingredients

600 g skinless chicken breasts
3 garlic cloves, crushed
2 tablespoons olive oil
1 onion, diced
salt and pepper
4 medium size potatoes, peeled & cubed
1 egg yolk
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1/2 cup chopped fresh herb
lettuce leaf, to serve

Preparation

Preheat the oven to 180c.
Place chicken in shallow baking tray with the garlic,oil,onion salt and pepper. Cover with foil and bake for 35 minutes or until the chicken is cooked through.
Boil potatoes for 8 minutes drain and set aside.
Once chicken is cooked, set aside pan juices to cool for use later. Remove chicken and slice into thick slices and set aside.
Whisk the egg yolk, vinegar and mustard together. Whisk until well combined.
Combine sliced chicken, potatoes, pan juices and fresh herbs in a large salad bowl.
Line individual serving plates with salad leaves, and top with the chicken mixture and potato salad mixture.