• 600g desiree potatoes, cut into wedges
• olive oil cooking spray
• 400g chicken breast fillets, trimmed
• 4 free-range eggs
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 2 teaspoons wholegrain mustard
• 200g grape tomatoes, halved
• 90g baby rocket
• 1/2 bunch chives, cut into 1.5cm lengths

Preparation

1. Preheat oven to 200°C. Place potatoes in a lightly greased roasting pan. Spray with oil. Roast, turning 2 to 3 times, for 45 minutes or until golden and tender. Set aside to cool.
2. Meanwhile, heat a heavy-based frying pan over medium-low heat. Spray both sides chicken with oil. Cook for 10 minutes each side or until cooked through. Cover. Set aside for 5 minutes to rest. Thinly slice.
3. Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Run cold water over eggs.
4. Combine oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid and shake to combine. Place potatoes, chicken, tomatoes, rocket and chives in a large bowl. Drizzle over dressing. Toss to combine. Arrange salad in bowls. Peel eggs and break open on salads. Season with pepper. Serve.