Name: Chicken and potato salad with zesty yoghurt dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

This chicken and potato salad with zesty yoghurt dressing is the perfect balance of creamy and fresh, making it an ideal dish for lunch, a light dinner and Christmas spreads. Tender chunks of seasoned chicken are paired with perfectly cooked potatoes, while the tangy yogurt dressing adds a burst of flavour with a hint of lemon. It’s sure to become a family favourite.

Ingredients

1.2kg fingerling potatoes, scrubbed

200g thinly sliced pancetta

1 tablespoon extra virgin olive oil

2 stalks (300g) celery, trimmed, sliced thinly

800g poached chicken breast, torn into bite-sized pieces

50g picked watercress

ZESTY YOGHURT DRESSING

1 cup (280g) Greek yoghurt

1 bunch chives, chopped finely

2 tablespoons chopped tarragon

2 teaspoons finely grated lemon rind

2 tablespoons lemon juice

2 tablespoons Dijon mustard

Method

Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender; drain. Rub off the skin and discard. Slice into chunky pieces.

Meanwhile, heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy. Drain on paper towel.

ZESTY YOGHURT DRESSING: Whisk all ingredients in a small bowl. Season with salt and freshly ground pepper.

Place potatoes in a large bowl with celery and half the Dressing; toss to coat well.

Serve potato salad on a large platter, topped with chicken, crispy pancetta and watercress. Serve with remaining Dressing.

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Ingredients

Method

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