Potato and Chicken Summer Salad
 | Cooking Time 35 minutes |
 | Serves 4-6 |
INGREDIENTS
- 12 White potatoes, cooked, cut into bite-size pieces
- 1 barbecued chicken
- 1 Lebanese cucumber, peeled, cut into bite-size pieces
- 1 tbsp chopped chives, plus extra whole to garnish
- 1 tbsp chopped coriander, plus extra to garnish
- 1 iceberg lettuce, core removed and cut into 8 wedges
- 1 tsp black sesame seeds DRESSING
- 2 tbsp mayonnaise
- 1/3 cup (95g) natural yoghurt
- 2 tbsp mango chutney
- 1 tbsp mild curry powder
- 1 tsp tomato paste
- Dash of hot sauce (optional)
- 1 tbsp lemon juice, plus wedges to serve
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Take the chicken meat off the bones and cut into bite-size chunks.
- For the dressing, whisk all the ingredients in a bowl until smooth, then season with sea salt and freshly ground pepper to taste. Add 1-2 tablespoons of water, a spoonful at a time, whisking until light and creamy.
- Toss the chicken, potato, cucumber and chives in the dressing.
- On a large platter place lettuce wedges to one side drizzled with olive oil and sesame seeds. Heap the potato salad on the other side and garnish with coriander and herbs.
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