500g baby coliban potatoes 500g chicken tenderloins 1/4 cup (60ml) olive oil 50g walnut pieces 1/4 cup (60ml) white wine vinegar 2 cloves garlic, chopped 1 tsp wholegrain mustard Pinch of caster sugar 1 radicchio, thickly shredded

Preparation

1. Place potatoes in a large saucepan. Cover with cold water then bring to the boil over medium-high heat. Cook for 15 minutes or until just tender. Drain potatoes and set aside to cool.
2. Season chicken to taste with salt and pepper. Heat 1 tbs oil in a heavy-based frying pan over medium-high heat. Cook chicken for 3 minutes each side or until cooked through. Transfer to a plate.
3. Place walnuts in a dry frying pan over medium heat. Toss for 2-3 minutes or until toasted. Place vinegar, remaining oil, garlic, mustard and sugar in a bowl. Season to taste, then whisk to combine. Stir toasted walnuts into dressing. Cut potatoes and chicken into thin slices, then place in a bowl. Add radicchio and a little dressing and toss gently to combine. Divide salad among plates. Serve immediately, topped with generous spoonfuls of remaining dressing.