- 500g bag new potato, halved if large
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 ready-roasted chicken, about 900g
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 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
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-cookTo 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.