Chef's Salad Recipe by McCartney Recipe | Food Network UK

Name: Chef's Salad Recipe by McCartney Recipe | Food Network UK
Total time: 30 min
Ingredients: Salad; 1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces; 7 ounces plant-based protein chicken fillets, cooked and thinly sliced; 2 1/2 ounces (70 grams) watercress (about 2 handfuls); 1 cup frozen peas, thawed; 6 sun-dried tomatoes, thinly sliced; 3 heads Baby Gem lettuce, roughly chopped; 2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced; 2 scallions, thinly sliced; 1 medium carrot, grated; Dressing; 8 tablespoons extra-virgin olive oil; 4 tablespoons red wine vinegar; 2 tablespoons vegan mayonnaise; 2 tablespoons Dijon mustard; Flaky sea salt and freshly ground black pepper

foodnetwork.co.uk

This mouth-watering recipe is ready in just 30 minutes and the ingredients detailed below can serve up to 4 people.

View full recipe on foodnetwork.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.

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Ingredients

Salad
1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces
7 ounces plant-based protein chicken fillets, cooked and thinly sliced
2 1/2 ounces (70 grams) watercress (about 2 handfuls)
1 cup frozen peas, thawed
6 sun-dried tomatoes, thinly sliced
3 heads Baby Gem lettuce, roughly chopped
2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced
2 scallions, thinly sliced
1 medium carrot, grated
Dressing
8 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
Flaky sea salt and freshly ground black pepper