Roasted chicken & new potato salad
- Preparation and cooking time
- Total time
- Ready in 25 mins
- Easy
- Serves 4
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- 500g bag new potatohalved if large
- 1 ready-roasted chickenabout 900g
- 150g pot low-fat yogurt
- 1 tbsp clear honey
- handful tarragonleaves, roughly chopped
- 225g bag salad leaves
- 4 roasted red peppersfrom a jar, sliced
Nutrition: per serving
- kcal440
- fat19g
- saturates4g
- carbs32g
- sugars3g
- fibre3g
- protein37g
- salt1.48glow
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.