CHICKEN & POTATO SALAD

Summer has finally come to Brisbane! Time to crowd the beaches, work on our tans and host Sunday afternoon bbq’s.  Time, as well, for many of us to change our palates. I don’t know about you, but if the temperature outside is above 30 degrees, I cannot stomach any hot food. All my meals have to be refrigerated and take on the form of ‘salads’. It was a warm day last Friday when I decided to make a potato salad for dinner. As I am very concerned about my protein intake (as I work in the health & fitness industry after all) I added chicken to the recipe as well as some vegetables and fresh, flavourful coriander. Simple to prepare, this chicken & potato salad would make an excellent side dish for a lazy bbq on a Sunday afternoon.

INGREDIENTS 

• 500-600g chicken breast, cut into 3-4cm pieces
• 1 teaspoon olive oil
• 1kg chat potatoes, peeled and cut in half
• 1/4 teaspoon smoked paprika
• 1 medium carrot, finely grated
• 1 large green cucumber, finely grated
• 1/4 cup light mayonnaise 
• 1/4 cup light sour cream 
• sea slat & black pepper 
• 2 tablespoons fresh coriander, roughly torn 

COOKING 

1. Place potatoes in a large saucepan filled with water and bring to the boil. Boil for around 15 minutes, until potatoes are tender. Drain well in a colander and wash with cold water to cool potatoes. 

2. Whilst potatoes are cooling, heat olive oil in a medium to large frying pan and add the chicken pieces. Cook, stir constantly, until all pieces are coloured and no pink flesh remains. Leave aside. 

3. Place cooled potato in a large bowl and add cucumber, carrot, coriander and salt & pepper. Combine mayonnaise, sour cream and smoked paprika in a small bowl and stir well. Pour this over the potato salad and toss well to combine. Refrigerate until served. 

x E