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.

    3 people made this

    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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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.
    4. 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

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