• Boil a large pot of salted water for the potatoes.
• Halve the potatoes (quarter larger potatoes).
• Chop half the apple (per 2P) into thin slices.
• Trim and quarter the radish.
• Roughly chop the parsley (stalks and all).

• When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot, off the heat. 
• Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over high heat with a drizzle of oil.
• Slice through the breasts to make thin steaks. Season with salt and pepper.
• Once hot, fry the chicken until cooked through, 3-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle
• Remove from the pan and cover to keep warm.

• Meanwhile, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
• Mix together and season with salt and pepper, then set aside.
• Just before serving, toss the salad leaves, apple and radish through the dressing.

• Meanwhile, pour the hollandaise into the now empty pan and gently warm through on medium heat. Season to taste with salt, pepper and sugar.
• When the potatoes are cooked and drained, add 1 tbsp of butter (per 2P) to the pot.
• Toss the potatoes until the butter has melted.
• Season with salt and pepper.

• When everything is ready, share the chicken between plates.
• Serve the salad and potatoes alongside.
• Drizzle the sauce over the chicken to finish.
• Scatter the parsley over the top.