Smoked chicken and pecan salad

This salad combines great textures of smoked chicken, crunchy pecans and roast kipfler potatoes.

Preheat oven to 200C. Combine potatoes with oil in a baking dish. Season to taste. Bake for 25-30 mins or until golden and tender. Leave to cool slightly.
Meanwhile, in a large bowl, combine chicken, rocket and pecans. Add cooled potatoes. Store in an airtight container in the fridge.
To make the aioli, using a fork, whisk together all aioli ingredients in a small jug. Season to taste. Store in the fridge. Drizzle aioli over salad before serving. Toss gently.

Source

500g small kipfler potatoes, scrubbed, halved

2 tbsp olive oil

2 smoked chicken breasts, thinly sliced

80g baby rocket leaves

1/2 cup pecans, toasted, chopped

1/2 cup whole egg mayonnaise

1 tbsp lemon juice

2 garlic cloves, crushed

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