Chicken and warm potato salad
35 min
Choose waxy potatoes of good flavour such as Jerseys, Pink Fir Apple, Anya or, if you are in Scotland, Ayrshires.
Chrissie Lloyd
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Ingredients
Serves: 2
- 350g (12oz) small new potatoes, washed
- 1 large shallot or small red onion, halved, peeled and thinly sliced
- ½ red pepper, seeded and thinly sliced
- 4 tablespoons olive oil
- 4 boneless, skinless chicken thighs
- Salt and black pepper
- 1 teaspoon runny honey
- 1½ teaspoons English mustard
- 2 teaspoons tarragon vinegar or white wine vinegar
- 85g (3oz) mixed salad leaves
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Cook the potatoes in boiling, salted water for about 15 minutes until tender. Add the shallot and red pepper, return to simmering point and drain into a colander.
- Meanwhile, preheat the grill to hot. Use 1 tablespoon of the oil to brush the chicken thighs and sprinkle both sides with salt and pepper. Transfer them to the rack of the grill pan and grill for 10-12 minutes, turning them once, until cooked through. Remove and set aside.
- Put the honey, mustard, vinegar and remaining oil into a small screw-top jar with a pinch of salt and shake vigorously to emulsify. Put the drained, cooked vegetables into a wide dish, sprinkle with salt and pepper, then add the dressing and toss.
- Scatter the salad leaves over the cooked vegetables and toss together gently. Cut each chicken thigh into 3 pieces, add to the salad, toss briefly and serve.
Nutrients per serving
Vitamins niacin, B6, C, B1
