Warm Chicken and Potato Salad

• 1 lb new potato, cut into 1/2 cm slices
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 3 ounces Baby Spinach
• 4 cooked chicken breasts, sliced
• 3 ounces cherry tomatoes, halved

1. Place the potatoes in a pan, cover with water and bring to the boil.
2. Cook for 4-5 minutes then drain and toss in 2 tbsp oil.
3. Fry potatoes in a frying pan for 6-7 mins until soft and golden.
4. (This may need to be done in 2 batches).
5. Add the vinegar, remaining oil and spinach and cook for a few moments until slightly wilted.
6. Stir in the chicken and tomatoes then serve.

new potato, balsamic vinegar, extra virgin olive oil, spinach, chicken breasts, cherry tomatoes

Taken from www.food.com/recipe/warm-chicken-and-potato-salad-328060 (may not work)