Potato and Chicken Summer Salad

Cooking Time 35 minutes

Serves 4-6


  • 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

White Potatoes

Yellow Potatoes


  1. Take the chicken meat off the bones and cut into bite-size chunks.
  2. 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.
  3. Toss the chicken, potato, cucumber and chives in the dressing.
  4. 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.