Make this tasty chicken salad for a nautical-themed picnic just for the kids.

Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 8 person.

Ingredients

• 400g chat potatoes, cut into wedges

• 1 tablespoon finely chopped rosemary leaves

• 100ml extra virgin olive oil

• 1 teaspoon Dijon mustard

• 2 tablespoons whole-egg mayonnaise

• 3 teaspoons white wine vinegar

• 1/2 barbecued chicken, cooled slightly

• 1/2 iceberg lettuce, cut into wedges

• Flat-leaf parsley leaves, to serve

Method

• Step 1

  Preheat the oven to 200°C and line a baking tray with foil. Toss potato with rosemary and 1/4 cup (60ml) oil. Place on the tray and roast for 30 minutes or until tender and golden. Cool slightly.

• Step 2

  Combine mustard, mayonnaise, vinegar and remaining 2 tablespoons oil in a bowl. Season and set aside.

• Step 3

  Shred the chicken, discarding the skin and bones, then toss with potato and most of the mayonnaise dressing. Serve warm or cold with iceberg, parsley and remaining dressing.