Roasted Chicken & New Potato Salad
This delicious and simple recipe features a refreshing salad with new potatoes, succulent roast chicken, and a creamy honey tarragon dressing. The combination of tender potatoes, flavorful chicken, and crisp salad leaves creates a hearty and satisfying dish perfect for a light and wholesome meal.
— Constant Cookbook
Ingredients
- 500g bag new potatoes , halved if large
- 1 ready-roasted chicken , about 900g
- 150g pot low-fat yogurt
- 1 tbsp clear honey
- handful tarragon leaves, roughly chopped
- 225g bag salad leaves
- 4 roasted red peppers from a jar, sliced
Instructions
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 440 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 1.48 milligram of sodium
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