| Ingredients |
Instructions for preparation/Action |
| 1 large potato (sweet/ Irish) |
Season and steam shredded chicken for 7 minutes and set aside |
| 2 shallots or small onions |
Peel, dice and boil potato for 6 minutes and set aside to cool |
| 2oz shredded chicken |
Heat oil in frying pan over medium heat, add onions & chicken |
| ½ teaspoon sugar |
Sauté for 4-5minutes until chicken browns |
| 2 tablespoon vinegar |
Add diced potatoes and continue with sautéing till potatoes brown |
| 4 tablespoons chicken stock |
Stir in vinegar, chicken stock, sugar, salt and black pepper |
| 1 tablespoon vegetable oil |
Stir mixture and leave it to simmer till liquid reduces by half |
| 1/4 teaspoon dried black pepper |
Cool mixture slightly and pour over dandelion leaves & toss well |
| 8oz (250g) dandelion green leaves |
Serve salad immediately |
