Roasted chicken & new potato salad
Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
Super healthy
- 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.
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.
440 kcalories, protein 37g, carbohydrate 32g, fat 19 g, saturated fat 4g, fibre 3g, sugar 3g, salt 1.48 g
Recipe from Good Food magazine, June 2005.
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
Super healthy
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
440 kcalories, protein 37g, carbohydrate 32g, fat 19 g, saturated fat 4g, fibre 3g, sugar 3g, salt 1.48 g
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