Chicken
A classic combination of simple grilled chicken with creamy potato salad, this version finds crunch in crisp celery and is given Mediterranean-style flair with oregano and olives. You can cook the chicken in a pan or fire up the barbecue for an outdoor feast.
Crush garlic. Chop oregano leaves. Add 1⁄4 of the leaves to a bowl with 20ml (1 tablespoon) olive oil, 1⁄4 teaspoon salt, garlic and the juice of half a lemon. Add chicken to marinade and set aside at room temperature for 15 minutes.
Meanwhile, peel and cut potatoes into 4cm pieces. Place in a saucepan of cold, salted water and bring to the boil. Cook for 10–12 minutes or until tender. Drain, place in a large salad bowl and set aside to cool slightly.
Finely chop celery. Finely chop red onion and spring onions. Zest and juice remaining lemon.
Add celery, red onion, spring onion, olives and lemon zest and juice to potatoes with reserved oregano, remaining olive oil and mayonnaise and mix carefully to combine. Season with sea salt and pepper.
Heat a chargrill pan or barbecue over medium heat. Add chicken, in batches, and cook for 6–7 minutes each side until cooked through. Rest for 5 minutes before slicing.
Divide potato salad between serving plates and top with chicken.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
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Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
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The recipes are so much better than all other meal kits I’ve tried over the years.
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