Smoky Chicken & Smashed Potato Salad

Have you tried the viral smashed potato salad? Introducing our smoky chicken spin on it! Crispy smashed potatoes in a creamy tangy dressing, topped with smoky chicken slices. This one is so moreish we just had to jump on the trend.

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Ingredients

baby potatoes 600 g
chicken breast 2
paprika 2 tsp
Greek yoghurt 100 g
Dijon mustard 2 tsp
white wine vinegar 2 tbsp
fresh parsley 1 handful (chopped)
red onion 1 (diced)
cucumber ½ (diced)
feta 100 g (crumbled)

Method

Preheat the oven to 200°C/fan 180°C.
Slice any larger potatoes in half, then cook them in boiling salted water for 8 - 10 minutes. Drain well then shake them in a colander to help rough up their edges - this will give you lovely crispy edges.
Add the chicken to a baking tray and drizzle with olive oil, salt and pepper and the paprika.
Add the potatoes to another baking tray then toss them with salt and pepper and a generous dash of oil. Spread them out on the tray, then with the base of a glass or mug, gently smash each potato down.
Pop the chicken and potato trays into the oven and roast for 30 minutes, until the potatoes are crispy and the chicken is cooked through.
Meanwhile, make the dressing by mixing together the yoghurt, mustard and vinegar. Tip - make the dressing in a bowl large enough to fit in the potatoes.
Finely chop the red onion, cucumber and a small handful of parsley and add to the bowl with the dressing.
Remove the potatoes from the oven and when they’re just cool enough to handle, crush them into the bowl with the dressing. Mix everything really well together.
Remove the chicken tray from the oven and once the chicken is cool enough to handle, thinly slice it.
Plate up the smashed potato salad and top with the smoky chicken. Crumble the feta on top and enjoy!

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Smoky Chicken & Smashed Potato Salad

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Ingredients

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