Roasted chicken & new potato salad

Roasted chicken & new potato salad

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(1 ratings)

Ready in 25 mins


Serves 4
Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C

Nutrition and extra info

  • Healthy


  • kcal440
  • fat19g
  • saturates4g
  • carbs32g
  • sugars3g
  • fibre3g
  • protein37g
  • salt1.48g
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  • 500g bag new potato, halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 ready-roasted chicken, about 900g



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 150g pot low-fat yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • handful tarragon leaves, roughly chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 225g bag salad leaves
  • 4 roasted red peppers from a jar, sliced


  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.

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