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Chicken and potato salad with yoghurt and dill dressing
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Light and vibrant potato salad with creamy dressing, minus the heavy oils and excess calories.
Ingredients:
  • 1 x 400g pkt Fresh Baby Potatoes with Butter & Herbs (see note)
  • 1 red onion, cut into thin wedges
  • 1/2 red capsicum, deseeded, coarsely chopped
  • Olive oil spray
  • 90g (1/3 cup) low-fat natural yoghurt
  • 20.00 ml chopped fresh dill
  • 1 garlic clove, crushed
  • 21.00 gm fresh lemon juice
  • 1/2 extra large Roast Chicken, at room temperature, skin removed, meat coarsely chopped
  • 2 celery sticks, cut into 1cm slices
  • 1 baby cos lettuce, leaves separated, coarsely torn
Instructions:
  • Cook the potatoes according to the package instructions, then cut them in half.
  • Preheat a barbecue grill or chargrill on medium-high while you spray the onion and capsicum with oil and season with salt and pepper. Cook, turning occasionally, for about 3 minutes or until golden.
  • Combine the yogurt, fresh dill, minced garlic, and freshly squeezed lemon juice in a bowl. Season with a pinch of salt and a dash of pepper for a burst of flavor.
  • Toss together potato, onion, capsicum, chicken, and celery in a large bowl. Add lettuce and mix well. Drizzle with the dressing.

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