• 2 chicken breasts (approx 400g)
  • 250g new potatoes
  • ½ red onion, peeled and finely diced
  • 3½ tablespoons red wine vinegar
  • 150g tin Green Giant sweetcorn, drained
  • 170g bag Italian style salad, washed and dried
  • ½ cucumber, deseeded and chopped
  • 25g parmesan, grated
  • 2 tablespoons olive oil
  • ½ carrot, peeled and grated


  1. 1 Preheat the oven to 200°C, fan 180°C, gas mark 6. Season the chicken breasts with a pinch of salt and pepper, place on a baking tray and cook for 15 minutes or until cooked through. 
  2. 2 Meanwhile, boil the potatoes for 20 minutes, or until tender.
  3. 3 Whilst the potatoes are cooking, put the red onions in a small bowl and cover with the red wine vinegar. Leave to marinate for 30 minutes.
  4. 4 Once the chicken and the potatoes are cooked, allow to cool, then slice the chicken thinly and cut the potatoes in half lengthways.
  5. 5 Drain the red onions and reserve the vinegar.
  6. 6 Mix the onions with the potatoes, sweetcorn, salad leaves, cucumber and two-thirds of the parmesan. Dress the salad with the olive oil and 1 teaspoon of the red wine vinegar marinade.
  7. 7 Evenly sprinkle over the remaining parmesan and grated carrot to serve.

Nutritional Details

Each serving provides
  • Energy 1503kj 359kcal 18%
  • Fat 26.7g 38%
  • Saturates 6.7g 34%
  • Sugars 15.0g 17%
  • Salt 1.27g 21%

% of the Reference Intakes

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