Roasted chicken & new potato salad

Roasted chicken & new potato salad

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  • Preparation and cooking time
    • Total time
    • Ready in 25 mins
  • Easy
  • Serves 4

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

  • Healthy
Nutrition:
HighlightNutrientUnit
kcal440
fat19g
saturates4g
carbs32g
sugars3g
fibre3g
protein37g
low insalt1.48g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.1 rating
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