• Boil a large pot of salted water for the potatoes.
• Halve the baby potatoes (quarter larger potatoes).
  When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
• Once cooked, drain and rinse under cold water to ensure they cool completely.

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

• Slice through each chicken breast horizontally to make two thin steaks.
• Place a large pan over medium-high heat with a drizzle of oil. 
  When hot, add the chicken and season with half a sachet of Italian herbs (per 2P), salt and pepper.
• Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Halve, peel and chop the shallot very finely.
• Cut the tomatoes into 2cm chunks.
• Trim the cucumber and quarter lengthways. Thinly slice widthways.
• Add the potatoes, tomato, cucumber, shallot and salad leaves to a large bowl.
• Mix through the honey mustard dressing and season to taste with salt and pepper.

• Cut the chicken into thin strips.
• Divide the salad between plates and top with the herby chicken.