Roasted chicken & new potato salad
- Preparation and cooking time
- Total time
- Ready in 25 mins
- Serves 4
Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C
- STEP 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.
- STEP 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.
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.