Roasted chicken & new potato salad
Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C
- Ready in 25 mins
- Serves 4
- Easy
Ingredients
- 500g bag new potatoes, halved if large
- 1 ready-roasted chicken, about 900g
- 150g pot low-fat yogurt
- 1 tbsp clear honey
- handful tarragon leaves, roughly chopped
- 225g bag salad leaves
- 4 roasted red peppers from a jar, sliced
Make it spicy, quicker or no-cook
To make it spicy tear up cooked tandoori-spiced chicken breasts and use chopped coriander or mint in the yogurt dressing instead of tarragon.
To make it faster, buy ready-roasted chicken breasts instead of a whole bird and chop into bite-size pieces.
Make it without cooking, swap the potatoes for a bag of ready-made croûtons.
Method
-
Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it’s fine if they’re still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
-
Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.
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