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PrintWARM CHICKEN & POTATO SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 220°C/425°F/Gas 7. Put the potatoes, garlic and orange slices in a roasting tin and drizzle with half the oil.
- Shake to coat the potatoes with the oil and season. Roast for 30 minutes until the potatoes are golden and crisp. Gently crush the potatoes with a fork.
- Transfer the potatoes and orange slices to a large bowl, add the chicken, apricots and parsley and stir to combine.
- For the dressing, place the remaining oil in a jug and squeeze in the roasted garlic pulp from its skin. Whisk in the orange zest and juice and season. Drizzle over the warm potatoes and serve.
INGREDIENTS
- 2 kg baby new potatoes
- 2 garlic clove, peeled and left whole
- 2 orange, skin left on, sliced into rings
- 4 tablespoons sesame oil
- Salt and freshly ground black pepper
- 5 ready-cooked chargrilled chicken breasts, sliced
- 150 grams dried apricots, chopped
- Bunch fresh flat-leaf parsley, chopped
- Zest and juice of 1 orange
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