Name: Chicken, potato and mint salad
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: Dressing; 2/3 cup extra virgin olive oil; 1/3 cup white wine vinegar; 1 tablespoon dijon mustard; 1.8 kilogram chicken, trimmed, washed and dried; 1 tablespoon olive oil; 1 kilogram potatoes, scrubbed; 250 gram punnet cherry tomatoes; 150 gram sugar-snap peas, blanched; 40 gram baby rocket leaves; 2 green onions, finely chopped; 2 tablespoon finely chopped fresh mint

Chicken, potato and mint salad

A summer salad of chicken, potato and mint with a fresh and easy dressing.

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Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

Dressing

2/3 cup extra virgin olive oil

1/3 cup white wine vinegar

1 tablespoon dijon mustard

1.8 kilogram chicken, trimmed, washed and dried

1 tablespoon olive oil

1 kilogram potatoes, scrubbed

250 gram punnet cherry tomatoes

150 gram sugar-snap peas, blanched

40 gram baby rocket leaves

2 green onions, finely chopped

2 tablespoon finely chopped fresh mint

Method

1.Preheat oven to 180°C. Place chicken on rack in a baking dish. Brush with oil and season to taste.

2.Bake for 1 1/4 hours, until juices run clear when tested with a skewer. Cool slightly. Remove flesh and discard bones and skin. Set aside.

3.Place potatoes in a large saucepan of salted water. Bring to boil. Reduce heat and simmer for 15-20 minutes until tender. Drain well. Cut into 1cm thick slices. Keep warm.

4.In a small jug, whisk all dressing ingredients together. Season to taste. Set aside.

5.In a large serving bowl, combine chicken, potatoes, tomatoes, peas, rocket, onion and mint. Toss with Dressing. Serve salad warm or cold.

You can use a large barbecued chicken for this recipe. Add dressing to salad just before serving.
Note

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Ingredients

Method

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