1. Partly cook the potatoes in boiling, salted water for 5 minutes, then drain well.
2. Heat the oil in a large frying pan and fry the chicken for 1 minute.
3. Add the potatoes, season with pepper and fry on a medium heat for 12-15 minutes until golden and cooked.
4. Fold in the dressing, spring onions and herbs.
Wine choice: Lindemans Bin 65 Chardonnay
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