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Smashed potato, olive and BBQ chicken salad
Smashed potato, olive and BBQ chicken salad
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Whip up a delicious chicken, potato, and olive salad in just 30 minutes!
Ingredients:
  • 500g baby Red Royale potatoes
  • 2 large RSPCA Approved Chicken Breast Fillets
  • 18.20 gm olive oil
  • 5.00 gm smoked paprika
  • 2.50 gm ground cumin
  • 1 tsp dried oregano
  • 200g green beans, halved
  • 150g aioli
  • 20.00 ml apple cider vinegar
  • 1 bunch red radishes, quartered
  • 200g cherry tomatoes, halved
  • 1 red capsicum, seeded, thinly sliced
  • 150g olive
Instructions:
  • Preheat the oven to 200C. Arrange the potatoes on a baking tray, drizzle with olive oil spray, and season with your favorite spices. Bake for 25-30 minutes until they are tender. Gently press down on each potato using a clean tea towel to crush them slightly.
  • Combine chicken, oil, paprika, cumin, and oregano in a bowl. Season with salt and pepper. Grill the chicken on medium heat for 5 minutes on each side until cooked through. Rest on a plate for 5 minutes before serving.
  • Boil beans in a saucepan for 3 minutes until tender, then refresh in cold water and drain thoroughly.
  • Mix the aioli, vinegar, and 2 teaspoons of water together in a small bowl until well combined.
  • Slice the chicken delicately. Place the potato, chicken, beans, radish, tomato, capsicum, and olives on a big serving platter. Drizzle with the aïoli dressing. Season to taste.

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