Throw together a lovely summery roasted chicken and new potato salad – good source of vitamin C
Ingredients
- 500g bag new potato, halved if large
- 1 ready-roasted chicken, about 900g
- 150g pot low-fat yogurt
- 1 tbsp clear honey
- handful tarragon leaves, roughly chopped
- 225g bag salad leaves
- 4 roasted red peppers from a jar, sliced
Method
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Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it’s fine if they’re still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
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Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.