Roasted chicken & new potato salad

Name: Roasted chicken & new potato salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 500 grams new potato, halved if large; 1 ready-roasted chicken, about 900g; 150 grams pot low-fat yogurt; 1 Tbsp clear honey; 1 handful tarragon leaves, roughly chopped; 225 grams salad leaves; 4 roasted red peppers from a jar, sliced

If you want to add more gluten free recipes to your repertoire, Roasted chicken & new potato salad might be a recipe you should try. For $3.59 per serving, you get a side dish that serves 4. One serving contains 552 calories, 65g of protein, and 17g of fat. The Fourth Of July will be even more special with this recipe. If you have tarragon leaves, clear honey, roasted peppers from a jar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (its fine if theyre still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.

Ingredients you will need

Roasted Chicken

Potato

Water

Meat

Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

Ingredients you will need

Potato

Tarragon