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Saffron kipfler potato salad with grilled chicken
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a gourmet grilled chicken and potato salad with a special dressing for a delicious meal.
Ingredients:
  • 4 (about 200g each) single chicken breast fillets
  • 9.20 gm olive oil
  • Salt & freshly ground black pepper
  • 500g kipfler potatoes, washed, thickly sliced diagonally
  • 1 x 80g pkt baby rocket leaves
  • 12 small gherkins (cornichons), halved lengthways
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 40.00 ml drained capers
  • 20.00 gm boiling water
  • 1/2 tsp saffron threads
  • 2 egg yolks
  • 23.40 gm Dijon mustard
  • 21.00 gm fresh lemon juice
  • 250ml (1 cup) light olive oil
Instructions:
  • For the saffron mayonnaise, steep saffron in boiling water for 5 minutes. Combine the saffron mixture with egg yolks, mustard, and lemon juice in a food processor. Blend until thickened. Slowly drizzle in the oil until the mixture is pale and thick. Season with salt and pepper to taste.
  • 1. Preheat a barbecue grill or chargrill pan on high heat. Brush the chicken with oil and season generously with salt and pepper. Grill each side for 3-4 minutes until beautifully golden and fully cooked. Rest the chicken covered with foil for 5 minutes before serving.
  • Cook the potato in a large saucepan of salted boiling water for 10-12 minutes until tender. Drain and refresh under cold running water.
  • Combine the potato, rocket, gherkin, green shallot, and capers in a bowl, gently tossing them together.
  • Slice the chicken thickly against the grain, then divide the potato mixture among serving plates. Top with chicken and finish by drizzling with saffron mayonnaise before serving.

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