Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C
Ingredients
500g bag new potato halved if large
1 ready-roasted chicken about 900g
150g pot low-fat yogurt
1 tbsp clear honey
handful tarragon leaves, roughly chopped
225g bag salad leaves
4 roasted red peppers from a jar, sliced
Instructions
1Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it’s fine if they’re still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
2Mix 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.
