Potato Salad with Chicken and Prosciutto

Ingredients (serves 6)

• Olive oil, for brushing chargrill
• 3 single chicken breast fillets
• 1.5kg small Desiree potatoes, halved
• 120g thin prosciutto slices, cut into thin strips
• Chopped fresh chives, to garnish

• Dressing

• 250mls (1 cup) sour lite cream
• 1 tbs wholegrain mustard
• 1 tbs fresh lemon juice
• 2 tsp white wine vinegar
• 2 tsp sugar
• 60mls (1/4 cup) light olive oil
• 1/3 cup finely chopped fresh chives
• Salt & ground black pepper, to taste

Method

1. Brush a chargrill with olive oil and preheat over medium heat. Cook trimmed chicken fillets on chargrill for 4 minutes each side or until just cooked through. Cool and then slice thinly.
2. Place potatoes in a large saucepan and cover with cold water. Bring to the boil and boil, covered, for 12-15 minutes or until tender. (See microwave tip.) Cut potatoes into medium wedges.
3. Cook prosciutto in a non-stick frying pan for 3 minutes or until crisp. Drain on paper towel.
4. To make dressing, place sour cream, mustard, lemon juice, vinegar and sugar in the bowl of a food processor and process until just combined. With the motor running, gradually add the oil in a thin stream until mixture is evenly combined and thickened. Stir in chives and season with salt and pepper.
5. Just before serving, layer potatoes, chicken slices and dressing in a bowl. Top with prosciutto and garnish with chopped chives.

Notes

• 
  Microwave tip: Pierce potatoes twice with a fork and place around outer edge of turntable. Cook for 7-10 minutes on High/850watts/ 100% (potatoes should still be firm). Wrap in foil and stand 5 minutes.