Layered chicken and potato salad

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

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 525 calories / serving

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
  • 1/2 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
  • 1/2 tsp honey
  • 2 tbsp lemon juice

Each serving contains

  • Energy

    2200kj
    525kcal
    26%
  • Fat

    26g 37%
  • Saturates

    5g 27%
  • Sugars

    3g 3%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 22g Protein 52.8g Fibre 2.5g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour over the dressing just before serving.

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