Summer chicken, orange and potato salad

Ingredients

500 g (1 lb 2 oz) new potatoes, sliced thickly
1 x 145 g bag watercress, spinach and rocket salad
1 orange, segmented
2 roast chicken breasts, sliced thinly
1⁄2 bunch spring onions, sliced
3 tbsp honey and mustard dressing

Place potatoes in a pan and cover with cold water. Bring to boil and simmer for 5 to 6 minutes, until tender. Drain and cool.

Place salad leaves, orange, chicken and spring onions in a large serving dish. Add potatoes and dressing and toss well to combine.

(serves 4)

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