Chicken Easy Main

Chicken and chips salad

Name: Chicken and chips salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 400g chat potatoes, cut into wedges; 1 tablespoon finely chopped rosemary leaves; 100ml extra virgin olive oil; 1 teaspoon Dijon mustard; 2 tablespoons whole-egg mayonnaise; 3 teaspoons white wine vinegar; 1/2 barbecued chicken, cooled slightly; 1/2 iceberg lettuce, cut into wedges; Flat-leaf parsley leaves, to serve

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by Phoebe Wood

Oct 02, 2015

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

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

Method

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.