BBQ Chimi Chicken with Potato Salad and Mayo Dressing

Steps

1. a large pot of salted water to the boil. Preheat BBQ hot plate to medium to high (if using).
2. Cook potatoes in pot of boiling water for about 15 minutes, or until just cooked. Add corn and peas to the pot for the final minute of cooking time. Drain, run under the cold tap then drain again. Set aside.
3. While potatoes are cooking, prepare the rest of the meal. 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 knife to slice through horizontally to make 2 thin steaks. Coat chicken in chimi sauce and a good pinch of salt.
4. Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook chicken, in two batches, for 1–2 minutes each side (depending on thickness), or until browned and cooked through. Alternatively, use BBQ hot plate. Set aside to rest for a few minutes then slice thickly.
5. Whisk all mayo dressing ingredients together in a small bowl until smooth. Roughly chop spinach leaves; finely slice spring onion; add all to a large bowl along with mint, corn, peas and cooked potatoes. Toss through dressing just before serving and season to taste with salt and pepper.
6. Divide potato salad and BBQ chimi chicken slices between plates. Garnish with mint leaves.