12 White potatoes, cooked, cut into bite-size pieces
1 barbecued chicken
1 Lebanese cucumber, peeled, cut into bite-size pieces
1 tbsp chopped chives, plus extra whole to garnish
1 tbsp chopped coriander, plus extra to garnish
1 iceberg lettuce, core removed and cut into 8 wedges
1 tsp black sesame seeds
2 tbsp mayonnaise
1/3 cup (95g) natural yoghurt
2 tbsp mango chutney
1 tbsp mild curry powder
1 tsp tomato paste
Dash of hot sauce (optional)
1 tbsp lemon juice, plus wedges to serve
PERFECT WITH White Potatoes
ALSO GREAT WITH Yellow Potatoes
Take the chicken meat off the bones and cut into bite-size chunks.
For the dressing, whisk all the ingredients in a bowl until smooth, then season with sea salt and freshly ground pepper to taste. Add 1-2 tablespoons of water, a spoonful at a time, whisking until light and creamy.
Toss the chicken, potato, cucumber and chives in the dressing.
On a large platter place lettuce wedges to one side drizzled with olive oil and sesame seeds. Heap the potato salad on the other side and garnish with coriander and herbs.