Chicken
Pile up plates with this creamy potato salad that finds crunch in crisp celery and wanders into some Mediterranean flavours with oregano and olives. Simple char-grilled chicken lands on top to complete the whole thing. You can cook the chicken in a pan or fire up the barbecue for an outdoor feast.
Crush garlic. Juice lemon and finely grate zest. Place olive oil, garlic, lemon zest, ½ the lemon juice and a sprinkle of salt in a bowl and mix to combine. Add chicken and set aside at room temperature while you prepare the potatoes.
Quarter potatoes and 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. While the potatoes are cooking, continue with step 3.
Heat a chargrill pan or barbecue over medium heat. Add chicken and cook for 6–7 minutes each side until cooked through. Rest for 5 minutes before slicing. While the chicken is cooking, continue with step 4.
Finely chop celery. Finely chop red onion and spring onion.
Pick oregano leaves from their stems and finely chop. Add celery, red onion, spring onion, olives and remaining lemon juice to potatoes with oregano and mayonnaise and mix carefully to combine. Season with sea salt and pepper.
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
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
