Name: Smoked chicken and pecan salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 500 gram small kipfler potatoes, scrubbed, halved; 2 tablespoon olive oil; 2 smoked chicken breasts, sliced thinly; 80 gram baby rocket leaves; 1/2 cup pecans, toasted, chopped; Aioli; 1/2 cup whole-egg mayonnaise; 1 tablespoon lemon juice; 2 clove garlic, crushed

Smoked chicken and pecan salad

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Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

500 gram small kipfler potatoes, scrubbed, halved

2 tablespoon olive oil

2 smoked chicken breasts, sliced thinly

80 gram baby rocket leaves

1/2 cup pecans, toasted, chopped

Aioli

1/2 cup whole-egg mayonnaise

1 tablespoon lemon juice

2 clove garlic, crushed

Method

1.Preheat oven to hot, 200°C. Combine potatoes with oil in a baking dish. Season to taste. Bake for 25-30 minutes or until golden and tender. Leave to cool slightly.

2.Meanwhile, in a large bowl, combine chicken, rocket and pecans. Add cooled potatoes. Store in an airtight container in the fridge.

3.To make aioli, in a small jug, using a fork, whisk together all ingredients. Season to taste. Store in the fridge. Drizzle aioli over salad just before serving. Toss gently.

If you like, you can add some sliced hard-boiled eggs and halved grape tomatoes to the salad mix.
Note

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