Chicken & Roast Potato Salad
500g chicken tenderloins
190g Capsicum & eggplant pasta sauce
120g baby spinach & rocket mix
1 head broccoli
10 - 15 baby potatoes (I used one of those microwave packs, that come with butter and parsley, but we could have used a lot more potato)
Preheat the oven to 190C.
Drown the chicken in the pasta sauce, and leave in the fridge for an hour. Microwave the potatoes until almost cooked. If using the prepacked baby spuds with butter and herbs, just follow the pack directions. Once removed from the microwave, coat the potatoes in a little butter and herbs, a dash of soy (if you like that sort of thing), and cut in halves. Place in the oven to roast. About 30 minutes should do it.
Trim the broccoli into florets and steam in the microwave.
After the chicken has been marinating for an hour, place a frypan on high heat. Give it a light but generous spray of oil. Fry the chicken until cooked through, turning at least once. Break the chicken into little bite sized pieces. Thisa will also let you see if it's cooked all the way through.
Toss everything into a large salad bowl, including your leaves. Season with a touch of salt and freshly ground pepper if you desire.