Roasted chicken & new potato salad

  • Ready in 25m

  • Serves 4

  • 552 calories

  • 31.29g carbs

If you want to add more gluten free recipes to your repertoire, Roasted chicken & new potato salad might be a recipe you should try. For $3.59 per serving, you get a side dish that serves 4. One serving contains 552 calories, 65g of protein, and 17g of fat. 4 people have made this recipe and would make it again. It is brought to you by BBC Good Food. The Fourth Of July will be even more special with this recipe. If you have tarragon leaves, clear honey, roasted peppers from a jar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

7 ingredients

  1. 1 lb new potato
  2. 1 roasted chicken
  3. 5 oz yogurt
  4. 1 tbsp clear honey
  5. 1 handful fresh tarragon leaves
  6. 8 oz salad mix
  7. 4 roasted red peppers

Instructions

  1. Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (its fine if theyre still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
  2. 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.
Roasted chicken & new potato salad

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