Patriot Panic Salad

Ingredients

• 800 g waxy potatoes
• 600 g chicken thigh fillet
• 250 g green beans
• 2 red bell peppers
• 1 red onion
• 100 g arugula
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp mustard
• 1 tsp honey
• salt and pepper to taste

Method

1. Peel and dice the potatoes, boil for 12 minutes until tender. Drain and let steam dry.
2. Boil the green beans for 6 minutes until just tender, drain and rinse cold.
3. Fry the chicken thighs in 2 tbsp olive oil until golden and cooked through. Slice into strips.
4. Slice the red onion into half rings.
5. Cut the peppers into long strips.
6. Mix 1 tbsp olive oil, vinegar, mustard, honey, salt and pepper for the dressing.
7. Toss potatoes, chicken, onion and arugula with the dressing. Place in a large oval dish.
8. Arrange the green beans in a curved line on one side of the dish as a ‘defense wall’.
9. Lay the pepper strips as ‘missiles’ breaking through the beans, visibly crossing the line.

Serving notes

• Serve in an oval dish for a battlefield effect.
• Keep the pepper strips separate as visible ‘missiles’.
• Serve the dish warm for extra comfort.