Roast Potato and Chicken Salad

Categories: ,   


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


  1. Mix together the yoghurt, mayonnaise, mustard and parsley in a large bowl. Season and set aside.
  2. 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.
  3. Arrange the salad leaves no plates. Top with the tomatoes, potato mixture, chicken and pine nuts. Serve with crusty bread if you like

Comments are closed here.