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.

Recipe «Chicken and potato salad with yoghurt and dill dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.