Name: Warm potato, beetroot and chicken salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Dressing; 1/4 cup olive oil; 2 tablespoon white wine vinegar; 1 tablespoon dijon mustard; 1 eschalot, finely chopped; 800 gram baby chat potatoes; 1 barbecued chicken, flesh shredded, bones discarded; 450 gram can baby beetroot, sliced; 1/4 cup finely chopped chives

Warm potato, beetroot and chicken salad

Grab a cooked barbecued chicken on your way home from work and you'll have this flavour-packed warm salad on the table in less than 15 minutes.

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

Dressing

1/4 cup olive oil

2 tablespoon white wine vinegar

1 tablespoon dijon mustard

1 eschalot, finely chopped

800 gram baby chat potatoes

1 barbecued chicken, flesh shredded, bones discarded

450 gram can baby beetroot, sliced

1/4 cup finely chopped chives

Method

1.Cook potatoes in boiling, salted water for 10-15 minutes until tender. Drain well.

2.Preheat grill to high. Halve potatoes. Arrange in a large baking dish. Grill for 10 minutes until golden brown.

3.In a large bowl, combine potatoes, chicken and beetroot.

4.DRESSING: in a small jug, combine all ingredients. Whisk until well combined.

5.Just before serving, pour dressing over salad, tossing well. Sprinkle with chives.

Drain the beetroot well on paper towels before adding to salad, to help prevent beetroot juice bleeding into the salad too much.
Note

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