Roasted chicken & new potato salad

Roasted chicken & new potato salad

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Cooking time

Ready in 25 mins

Skill level

Easy

Servings

Serves 4

Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
440
protein
37g
carbs
32g
fat
19g
saturates
4g
fibre
3g
sugar
3g
salt
1.48g

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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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, June 2005

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