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.
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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