chicken + potato salad with herbed mayonnaise

Serves 4

Poppy cooks…

1. To make the herb mayonnaise, combine
   1/2 cup Norganic mayonnaise,
   1 tablespoon dijon mustard,
   2 tablespoons lemon juice,
   2 tablespoons parsley, chopped and
   4 mint leaves, chopped and set aside or place in the fridge if you are making this in advance.
   
   
2. Place
   4 desiree potatoes, cut into wedges and
   1/4 teaspoon celtic sea salt in a large pot of
   filtered water, bring to the boil and cook until the potatoes are tender.
   
   
3. Remove the potatoes using a slotted spoon, then place
   250g green beans trimmed in the hot water to blanche them.
   
   
4. In a non stick frying pan, grill
   500g chicken tenderloins seasoned with
   celtic sea salt + cracked black pepper.
   
   
5. Serve by arranging the potatoes, green beans and chicken on a platter or plates then drizzle the herbed mayonnaise over the top.