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Layered chicken and potato salad recipe
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Layered salads are a simple way to make a big impression this summer, and the great thing about them is that you can easily eat them on the go. See method
Ingredients
- 500g (1lb) salad potatoes, halved (if large)
- 2 red onions, sliced into eighths
- 1 tbsp olive oil
- large handful flat leaf parsley, leaves chopped
- large handful basil leaves
- 2 tbsp capers, rinsed and drained
- ½ ready-roasted chicken, roughly shredded, bones discarded
For the dressing
- 2 tbsp half-fat crème fraîche
- 5 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp honey
- 2 tbsp lemon juice
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
2200kj
525kcal
26%
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Fat
26g
37%
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Saturates
5g
27%
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Sugars
3g
3%
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Salt
1.1g
19%
of the reference intake
Carbohydrate 22g
Protein 52.8g
Fibre 2.5g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C.
- Cover the potatoes with cold water, add a pinch of salt and bring to the boil. Turn the heat down slightly and simmer for 18 minutes, or until the potatoes are tender. Drain and set aside to cool.
- Meanwhile, coat the onion wedges with the olive oil, spread them out on a baking tray and season. Roast in the oven for 20 minutes, or until soft.
- To make the dressing, put the crème fraîche, olive oil, mustard, honey, lemon juice and 1 tbsp each of the parsley and basil for the salad into a blender. Add 2 tbsp water, season, then blitz to make a thick vinaigrette. Pour into a jar and screw the lid on tightly. Keep chilled.
- Assemble each portion of salad in a jar or tub, starting with a layer of potatoes. Top with a layer each of roasted red onions, capers, chicken, parsley and basil. Seal with a lid and chill for up to 24 hours or until needed.
- Pour over the dressing just before serving.
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