Dan Churchill

Grilled Chicken & Warm Potato Salad

Dan Churchill
PREP 10 MIN
COOK  30 MIN

Give your regular chicken and potatoes dinner an epic upgrade – with minimal effort! Dan's super summery salad works just as well for easy weeknight dinners as it does for backyard barbecues.

EF

GF

NF

Number of servings
2
Ingredients

400g baby potatoes halved

1 olive oil spray

salt & pepper, to taste

250g skinless chicken breast

1 tsp dried basil

12 red onion very thinly sliced

2 cups (80g) baby spinach leaves

30g feta crumbled

Dressing

2 tbs red wine vinegar or apple cider vinegar

1 tbs olive oil

2 tsp wholegrain mustard

Methodbased on 2 servings
1

Preheat oven to 220°C/fan 200°C/gas 7 and preheat a grill pan or BBQ. 

2

Arrange potatoes on a baking tray lined with baking paper, spray with oil and season with salt and pepper. Roast for 25-30 minutes, or until fork tender.

3

At the same time, pat chicken dry with paper towel and season all over with salt, pepper and basil.

4

Cook chicken on preheated grill for 12-15 minutes, turning once, or until cooked through. Set aside to cool slightly, then slice.

5

Whisk dressing ingredients together and season with salt and pepper.

6

Transfer hot potatoes to a large mixing bowl, add onion, spinach and half the dressing and toss well.

7

Divide potatoes between shallow serving bowls. Top with sliced chicken, drizzle over remaining dressing and crumble over feta. Season to taste and serve.

Nutritional Informationper serving

Energy (kJ)

1768 kJ / 422 cals

Protein

37.1 g

Fat

16.5 g

Sat. Fat

4.5 g

Carbs

27.1 g

Sugar

2.2 g

Fiber

6.6 g

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