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Recipe

Chicken, potato and mint salad

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

Sep 29, 2014 2:00pm
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Dressing
  • 2/3 cup extra virgin olive oil
  • 1/3 cup white wine vinegar
  • 1 tablespoon dijon mustard
Chicken, potato and mint salad
  • 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

Chicken, potato and mint salad
  • 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.

Notes

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

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