Chefs Salad

Ingredients

• 1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces
• 7 ounces plant-based protein chicken fillets, cooked and thinly sliced
• 2 1/2 ounces (70 grams) watercress (about 2 handfuls)
• 1 cup frozen peas, thawed
• 6 sun-dried tomatoes, thinly sliced
• 3 heads Baby Gem lettuce, roughly chopped
• 2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced
• 2 scallions, thinly sliced
• 1 medium carrot, grated
• 8 tablespoons extra-virgin olive oil
• 4 tablespoons red wine vinegar
• 2 tablespoons vegan mayonnaise
• 2 tablespoons Dijon mustard
• Flaky sea salt and freshly ground black pepper

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