Chicken Aloo salad

    35 mins

    This is such a great dish for family picnics or whenever you crave something simple and hearty. Enjoy!

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    Serves: 2 

    • 350g small aloo, washed
    • 1 small red onion, halved, peeled and thinly sliced
    • ½ red capsicum, seeded and thinly sliced
    • 4 tablespoons olive oil
    • 4 boneless, skinless chicken thighs
    • Salt and black pepper
    • 1 teaspoon runny honey
    • 1½ teaspoons English mustard
    • 2 teaspoons tarragon vinegar or white wine vinegar
    • 85g mixed salad leaves

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook the potatoes in boiling, salted water for about 15 minutes until tender. Add the onion and red capsicum, return to simmering point and drain into a colander.
    2. Meanwhile, use 1 tablespoon of the oil to brush the chicken thighs and sprinkle both sides with salt and pepper. Cook them in a pan, turning them once, until cooked through. Remove and set aside.
    3. Put the honey, mustard, vinegar and remaining oil into a small screw-top jar with a pinch of salt and shake vigorously to emulsify. Put the drained, cooked vegetables into a wide dish, sprinkle with salt and pepper, then add the dressing and toss.
    4. Scatter the salad leaves over the cooked vegetables and toss together gently. Cut each chicken thigh into 3 pieces, add to the salad, toss briefly and serve.

    Nutrients per serving

    Vitamins niacin, B6, C, B1

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