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Chicken with salsa verde and warm potato salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate your dinner party with easy shortcuts for a sensational meal!
Ingredients:
  • 3 x 400g packets Tuscan-style seasoned baby potatoes
  • 49.50 gm whole-egg mayonnaise
  • 31.50 gm lemon juice
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 57.50 gm walnuts, toasted, chopped
  • 2 large barbecued chickens, quartered
  • Fresh flat-leaf parsley leaves, to serve
  • 250.00 ml chopped fresh flat-leaf parsley leaves
  • 40.00 ml roughly chopped fresh mint leaves
  • 3 green onions, thinly sliced
  • 30.00 ml drained baby capers
  • 30.00 ml red wine vinegar
  • 46.80 gm dijon mustard
  • 75.08 gm extra-virgin olive oil
Instructions:
  • Prepare the potatoes according to the package instructions, then let them sit for 2 minutes before transferring them to a large bowl. Mix together mayonnaise, lemon juice, and parsley in a separate bowl. Add the mayonnaise mixture and walnuts to the potatoes, and mix everything together until well combined.
  • Create a flavorful salsa by blending parsley, mint, onion, capers, vinegar, mustard, and oil until finely chopped.
  • Lay the chicken on a platter, generously spread salsa and parsley on top, and enjoy alongside the flavorful potato mixture.

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