Poached Cajun Chicken and Baby Potato Salad

Poached Cajun Chicken and Baby Potato Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 12, 2017.
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A tasty and filling summer salad!

Ingredients

POACHED CAJUN CHICKEN AND BABY POTATO SALAD

  • 1 bag baby potatoes, cut into halves or quarters until they are roughly the same size
  • 1 packet poached Cajun chicken breast
  • ½ telegraph cucumber
  • 1 capsicum
  • 2 spring onions
  • ½ packet feta cheese
  • ½ bag baby spinach leaves
  • 1 pottle lemon and herb yoghurt dressing
  • ¼ teaspoon salt

TO SERVE

  • 1 packet chopped walnuts

Steps

  1. a full kettle to the boil.
  2. Add baby potatoes, a pinch of salt and boiling water to a medium pot (with a lid) on high heat. Cover with lid and bring to the boil. Cook for 15–20 minutes, until tender. Remove lid if water boils over. Drain well.
  3. While potatoes cook, prepare the rest of the meal. Slice Cajun chicken breast thinly.
  4. Cut cucumber in half lengthways and dice 2cm; remove core and seeds from capsicum and slice 1cm; thinly slice spring onions; crumble feta cheese. Set all aside in a large bowl.
  5. When potatoes have finished cooking, add to bowl, along with all remaining baby potato salad ingredients and toss to combine. Season to taste with pepper.
  6. Divide poached Cajun chicken and baby potato salad between plates or bowls and sprinkle over chopped walnuts.

Nutritional Information

Energy 2160 kj
516 kcal
Protein 36.1g
Carbohydrate 27.1g
Fat 28.6g