Chicken & chips salad

Cooking Meat Chicken & chips salad

Make this tasty chicken salad for a nautical-themed picnic just for the kids.

Lables: Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat the oven to 200°C and line a baking tray with foil. Toss potato with rosemary and 1/4 cup (60ml) oil. Place on the tray and roast for 30 minutes or until tender and golden. Cool slightly.
  2. Combine mustard, mayonnaise, vinegar and remaining 2 tablespoons oil in a bowl. Season and set aside.
  3. Shred the chicken, discarding the skin and bones, then toss with potato and most of the mayonnaise dressing. Serve warm or cold with iceberg, parsley and remaining dressing.

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400g chat potatoes, cut into wedges
1 tbsp finely chopped rosemary leaves
100ml extra virgin olive oil
1 tsp Dijon mustard
2 tbsp whole-egg mayonnaise
3 tsp white wine vinegar
1/2 barbecued chicken, cooled slightly
1/2 iceberg lettuce, cut into wedges
Flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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