22338

Catalan roast chicken, potato and pepper salad

  • serves 6
  • Easy

This Catalan roast chicken, potato and pepper salad is quick and easy to make and a great way to use Jersey Royals

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Ingredients

  • Jersey Royals 400g, halved
  • onion 1 small, thinly sliced
  • olive oil
  • sweet smoked paprika 1 tsp
  • raisins 50g
  • honey 1 tbsp
  • sherry vinegar 4 tbsp
  • roasted red peppers 1 large jar, drained and cut into strips
  • rotisserie chicken 1, skin discarded and meat shredded from the bone
  • pine nuts 50g, toasted
  • rocket leaves 50g

Method

  • Step 1

    Boil the potatoes until tender (about 10-12 minutes), then drain well and halve.

  • Step 2

    Fry the onions in 1 tbsp oil and the paprika until golden, then stir in the raisins, followed by the honey and vinegar. As soon as the dressing begins bubbling, stir in the roasted peppers. Heat through for another 1-2 minutes, then toss in a big bowl with the shredded chicken, potatoes, pine nuts, and leaves. Serve straight away.

Nutritional Information

  • Kcals 346
  • Carbs 20g
  • Protein 30.9g
  • Fat 15.3g
  • Saturates 2.8g
  • Fibre 2.2g
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