Mustard Mayo Chicken Salad

ingredients
Chicken breast 150 g 5.3 oz
1  1⅓  Tbsp olive oil 18 g 0.6 oz
2 medium potatoes 250 g 8.8 oz
2 small radishes 40 g 1.4 oz
1 small cucumber 130 g 4.6 oz
2 medium tomatoes 300 g 10.6 oz
2 packed cups of baby spinach 100 g 3.5 oz
4  5⅓  Tbsp mayonnaise (recipe below) 80 g 2.8 oz
2 tsp wholegrain mustard 10 g 0.4 oz
2 tsp lemon juice 10 g 0.4 oz
½ tsp pure maple syrup 2 g 0.07 oz
Salt and pepper, to season

Method

1. Scrub the potatoes and chop them into small pieces. Place them into a small saucepan, cover with water, and bring to a rolling boil over medium high heat. Reduce heat to medium and allow to cook for 10 to 15 minutes until soft. Drain and set aside to cool or refrigerate overnight. 

2. Cut the chicken into cubes. Place in a bowl and mix through a drizzle of olive oil and a few grinds of salt and pepper. Preheat a medium sized frypan over medium high heat. Add the chicken, once the pan is hot. Fry for 4 to 5 minutes, stirring every now and then. Remove once the chicken is golden and cooked through.

3. Prepare your salad ingredients. Wash and thinly slice the radishes. Dice the tomatoes. Peel and thinly slice the cucumber. 

4. Make the mustard mayo by mixing together the mayonnaise, lemon juice, maple syrup, and wholegrain mayonnaise. Then season with salt and pepper. 

5. Assemble your salad by dividing the ingredients between two jars. Place a layer of mustard mayo on the bottom of each jar, then add a layer of spinach, tomato, cucumber, radish, chicken and potato. Then repeat with remaining ingredients.

6. Keep cold and eat within two days. Frozen icepacks are a great way to keep chicken salads cold at work.  

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Nutrition Information (per serve)
Energy	1070 Kj / 256 cal
Protein	13.80g
Carbohydrates	20.50g
Sugar	9.50g
Total Fat	13.10g
Saturated Fat	1.90g
Fibre	4.40g