Grilled Chicken & Warm Potato Salad
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
400g baby potatoes halved
1 spray olive oil
salt & pepper, to taste
250g skinless chicken breast
1 tsp dried basil
1⁄2 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
Preheat oven to 220°C/fan 200°C/gas 7 and preheat a grill pan or BBQ.
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.
At the same time, pat chicken dry with paper towel and season all over with salt, pepper and basil.
Cook chicken on preheated grill for 12-15 minutes, turning once, or until cooked through. Set aside to cool slightly, then slice.
Whisk dressing ingredients together and season with salt and pepper.
Transfer hot potatoes to a large mixing bowl, add onion, spinach and half the dressing and toss well.
Divide potatoes between shallow serving bowls. Top with sliced chicken, drizzle over remaining dressing and crumble over feta. Season to taste and serve.
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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