Chicken potato salad

It is so hot right now that a great salad that has all the makings of a roast is just what I need. Try this Chicken and baby potato salad with peas and greens, it is really fantastic and depending on how you feel, you can have the chicken and potatoes warm or cold. Try it tonight, your family will love it. (4 people as a main meal)

What you need

500g baby potatoes boiled and halved
4 chicken breasts roasted/grilled/poached your choice (I like to roast them in the oven with a little salt and pepper on the bone and leave the skin on)
250g frozen peas thawed in boiling water
Leafy Greens like rocket, pea shoots, flat leaf parsley, leafy lettuce, not iceberg.

Dressing
75ml olive oil
2 teaspoons mustard
Juice of 1/2 a lemon (about 2 tablespoons)
1/2 teaspoon sugar
1/2 teaspoon crushed garlic

The process

Cook your chicken however you choose and then shred it. If you have roasted it with the skin, remove the skin and chop it into thin slivers then shred the chicken. Add to a large bowl.

In a large pan with a generous amount of olive oil and a blob of butter on a medium heat, add you halved baby potatoes and cook them until they are browned nicely. Drain on a paper towl and add to the chicken.

Now add the peas and most of the greens that have been ripped into smaller pieces. Leave a few large pieces of salad greens to put on the bottom of the plate.

In a separate bowl add all of the dressing ingredients and whick thoroughly. Pour over the chicken mixture and toss to coat everything in the salad. Taste and season with salt and pepper.

place one or two of the larger leafy greens on the plate and then pile up a generous amount of the salad. Serve as is or with a piece of crusty warm Ciabatta bread.

It’s a really easy and tasty summer meal. Next time I will add a few baby beetroot that have been halved on the top or a few snap peas for some extra depth.

Don’t forget to try this amazing Bunch recipe, its become one of my favourites.