Warm chicken & potato salad with sweet mustard dressing

Name: Warm chicken & potato salad with sweet mustard dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 1 tablespoon macadamia nut oil; 2 chicken breast fillets; salt; 400 g baby potatoes; 150 g asparagus; 3 eggs; 1/4 cup milk; sunflower oil; 6 tablespoons grainy mustard; 4 tablespoons sugar; 6 tablespoons macadamia nut oil; 5 tablespoons water

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Main Dish

Very Easy

45 min

Preparation

Preparation20 min

Cook time25 min

Heat macadamia nut oil in a frying pan over high heat, add chicken breast fillets and quickly sear on both sides.
Sprinkle with salt and continue frying over moderate heat for 5 - 7 minutes, or until cooked through and nicely golden all over. Remove from heat and allow chicken to cool thoroughly before slicing into strips.
Meanwhile, steam or boil the potatoes until soft, then halve. Combine with chicken and asparagus in a bowl.
Prepare your dressing by whisking all the ingredients together in a small jar, then pour over chicken salad and toss gently to coat everything with the dressing.
Lastly, prep your eggs by whisking them, together with milk and a touch of salt in a small bowl until frothy. Heat sunflower oil in a small frying pan over high heat, then add egg mixture.
After a minute, turn heat to medium-low and start drawing through the eggs with a spatula to scramble them. The eggs cook very quickly and shouldn't take more than a couple of minutes. When they look almost done, remove from the stove top - they will still cook for a further few seconds until the perfect consistency. They should still be soft and creamy when you're done and not at all dry.
Divide salad amongst individual serving plates or bowls and top with broken up bits of soft scrambled egg. Enjoy immediately.