Ingredients For the chicken About 60 - 85 g dried cranberries
Some rocket (optional)
1 can mandarin
¼ cup pecans
2 chicken breasts
Bit of balsamic vinegar
Bit of olive oil
80 - 100 g blue cheese, crumbled
For the potato 500 g potatoes, peeled, sliced thin
1 small onion, sliced into thin rings
¼ cup Carnation evaporated milk
1/3 cup skim milk
1 tbsp sour cream
2 tbsp breadcrumbs
1 tbsp Parmesan cheese, grated
Method For the potato
Make the potato first as this takes the longest.
Preheat the oven to 200°/180° fan forced. Lightly spray a shallow medium size casserole dish with oil spray.
Layer the potatoes and onion rings in the dish until they are all used.
Mix the sour cream with the milk, and add the evaporated milk, some salt and pepper and mix well.
Pour the milk mixture over the potatoes and then sprinkle the breadcrumbs over them.
Sprinkle the grated Parmesan over these, and then the paprika powder over the breadcrumbs.
Bake for about 50 - 60 minutes or until the potatoes are cooked through.
For the chicken
Meanwhile start on the chicken by grilling it either on a barbecue or grilling it for about 8 minutes.
Wash the lettuce and cut it up.
Mix the pecans, cranberries and jalapenos.
Shred the chicken when cool enough, and add it to the pecan mixture.
Add the mandarins, lettuce and chicken.
Put the blue cheese on top - I bought the wrong cheese - I got Camembert instead of blue cheese and blue cheese would have more taste.
Drizzle with some oil and balsamic vinegar and serve with the potatoes.
The next day I ate it with my home made noodles which was also delicious.