Name: Roasted chicken & new potato salad
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 500g bag new potato 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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Roasted chicken & new potato salad

Roasted chicken & new potato salad

Good Food team

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Serves 4

Easy

Total time: 25 mins

Ready in 25 mins

A star rating of 5 out of 5.1 ratingRate

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

Healthy

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Mousse au chocolat

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Ingredients

Nutrition

Units:

MetricUS

500g bag new potato

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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Nutrition: per serving

kcal440
fat19g
saturates4g
carbs32g
sugars3g
fibre3g
protein37g
salt1.48g

low

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, June 2005

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