Herbed Chicken with Summery Potato Salad

Herbed Chicken with Summery Potato Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 7, 2016.
Order Now
Order Now

Marinate the chicken the night before - it'll save time and will also taste even more delicious!

Ingredients

SUMMERY POTATO SALAD

  • 600g baby potatoes, cut into halves or quarters so they are all roughly the same size
  • 1 corn cob, husk and silk removed
  • 1/2 telegraph cucumber
  • 1 capsicum
  • 1 spring onion
  • 1/4 cup slivered almonds

HERBED CHICKEN

  • 450g chicken breast
  • 1 tablespoon chopped thyme leaves
  • 1 tablespoon chopped parsley
  • 1 teaspoon runny honey
  • 1/2 teaspoon mustard (e.g. Dijon, wholegrain)
  • Juice of 1 lemon
  • 1 tablespoon olive oil

DRESSING

  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vinegar (e.g. white wine, red wine)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped parsley

Steps

  1. a large pot of salted water to the boil. Preheat BBQ grill to medium (if using).
  2. Cook potatoes in pot for about 10 minutes, until tender, but not soft. While potatoes cook, stand corn cob on its end on a chopping board and use a sharp knife to slice down to remove kernels. Add to pot for the final minute of cook time. Drain well, return to pot and set aside
  3. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a sharp knife to slice horizontally to make 2 thin steaks. Place all remaining herbed chicken ingredients into a bowl and whisk to combine. Add chicken and toss to coat well. Leave some chicken plain for kids, if desired.
  4. Heat a drizzle of oil in a fry-pan (preferably non-stick) on medium heat. Cook chicken for 2–3 minutes each side (depending on thickness), until just cooked through. Alternatively cook on BBQ grill. Remove and set aside, covered in foil, to rest for 5 minutes.
  5. Slice cucumber in half lengthways and dice 1–2cm; remove core and seeds from capsicum and finely dice; finely slice spring onion. Add all, along with almonds to pot with potatoes and corn. Mix all dressing ingredients together in a small bowl.
  6. Slice chicken thickly. Gently toss dressing through potato salad and season to taste with salt and pepper.
  7. Divide summery potato salad between plates and top with herbed chicken

Nutritional Information

Energy 1812 kj
433 kcal
Protein 29.2g
Carbohydrate 30.0g
Fat 21.2g