Roast Potato and Chicken Salad
2 tablespoons Greek style yoghurt
1 tablespoon mayonnaise
1 teaspoon hot English mustard
2 tablespoons flat leaf parsley, finely chopped
8 new potatoes
2 ripe tomatoes, sliced into wedges
4 big handfuls salad leaves
250g roast chicken, shredded
2 tablespoons pine nuts, toasted
- Mix together the yoghurt, mayonnaise, mustard and parsley in a large bowl. Season and set aside.
- Boil the new potatoes whole and unpeeled for 10 – 15 minutes or unti tender. Drain and allow to cool slightly then halve and add to dressing. Mix to coat.
- Arrange the salad leaves no plates. Top with the tomatoes, potato mixture, chicken and pine nuts. Serve with crusty bread if you like