Chicken and potato salad with yoghurt and dill dressing

Cooking Salads Chicken and potato salad with yoghurt and dill dressing

Potato salads often have heavy, oily dressings, but this colourful and crunchy main-meal version has a creamy drizzle without the excess kilojoules.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Cook the potatoes following packet directions. Halve.
  2. Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the onion and capsicum with oil. Season with salt and pepper. Cook, turning, for 3 minutes or until golden.
  3. Whisk the yoghurt, dill, garlic and lemon juice in a bowl. Season with salt and pepper.
  4. Combine the potato, onion, capsicum, chicken and celery in a large bowl. Add the lettuce and toss to combine. Drizzle over the dressing.

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1 x 400g pkt Fresh Baby Potatoes with Butter & Herbs
1 red onion, cut into thin wedges
1/2 red capsicum, deseeded, coarsely chopped
Olive oil spray
90g low-fat natural yoghurt
1 tbsp chopped fresh dill
1 garlic clove, crushed
1 tbsp fresh lemon juice
1/2 extra large Roast Chicken, at room temperature, skin removed, meat coarsely chopped
2 celery sticks, cut into 1cm slices
1 baby cos lettuce, leaves separated, coarsely torn

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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