Chicken and Potato Salad

Chicken and Potato Salad

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 22, 2017.

When zesting your orange, make sure you don’t include the white part under the skin as this is very bitter.


Ingredients

Potato Salad

  • 600g potatoes, scrubbed and diced 2–3cm
  • 1 teaspoon smoked paprika
  • 1 capsicum
  • ½ red onion
  • 1 orange (zest first)
  • ½ bag baby spinach leaves
  • ¼ cup grated Colby cheese
  • ½ tub sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)

Chicken

  • 550g chicken thighs
  • Zest of 1 orange
  • ¾ teaspoon smoked paprika
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 tablespoon sweet chilli sauce (preferably mild)
  • 2 tablespoons tomato

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium-high (if using). Toss potatoes on prepared tray with a drizzle of olive oil and first measure of smoked paprika. Season with salt and pepper and roast for 25-30 minutes, until golden and tender. Turn once during cooking. Set aside to cool slightly.
  2. Pat chicken dry with paper towels and place in a large bowl along with orange zest, second measure of smoked paprika, mustard, tomato sauce and sweet chilli sauce. Season with salt and pepper and mix to combine. Set aside to marinate for 10-15 minutes.
  3. While potatoes are cooking and chicken is marinating, prepare the rest of the salad. Remove core and seeds from capsicum then thinly slice; thinly slice onion; peel zested orange and dice 1cm; roughly chop spinach. Place all in a large bowl with cheese. Mix sour cream, mayo and mustard in a small bowl and set aside.
  4. Heat a little oil in a large fry-pan on medium heat. Cook chicken for 4-5 minutes each side (depending on thickness), until cooked through. Set aside on a plate, covered in foil, to rest for 2-3 minutes.
  5. Place slightly cooled potatoes into bowl with all remaining salad ingredients and toss gently to combine. Add sour cream and mayo mixture and stir to coat. Season to taste with salt and pepper. To serve, place a big spoonful of potato salad onto each place and serve chicken on the side.
  6. To serve, place a big spoonful of potato salad onto each place and serve chicken on the side.

Nutritional Information

Energy 2350 kj
562 kcal
Protein 35.8g
Carbohydrate 44.6g
Fat 32.3g