Chicken & chips salad

Enjoyable Chicken & chips salad Recipe

Make this tasty chicken salad for a nautical-themed picnic just for the kids.
Chicken & chips salad
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 8 person.


  • 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


  • 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.

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