Catalan roast chicken, potato and pepper salad

Name: Catalan roast chicken, potato and pepper salad
Total time: 25 min
Yield: Serves 6
Ingredients: 400g Jersey Royals halved; 1 small onion thinly sliced; olive oil; 1 tsp sweet smoked paprika; 50g raisins; 1 tbsp honey; 4 tbsp sherry vinegar; 1 large jar roasted red peppers drained and cut into strips; 1 rotisserie chicken skin discarded and meat shredded from the bone; 50g pine nuts toasted; 50g rocket leaves

Published: March 31, 2016 at 10:10 AM

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Serves 6

Easy

Total time: 25 mins

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This Catalan roast chicken, potato and pepper salad is quick and easy to make and a great way to use Jersey Royals. Sweet smoked paprika gives the dish a big flavour boost.

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Alternatives

Complete the dish

Try this twist on a roast chicken, or make our classic roast chicken recipe. We've also got plenty more chicken salad recipes.

For more Catalan inspiration, try our pan y tomate, Escalivada (Catalan roast vegetables) and Crema Catalana.

Ingredients

Nutrition

400g Jersey Royals

halved
1 small onion

thinly sliced
olive oil
1 tsp sweet smoked paprika
50g raisins
1 tbsp honey
4 tbsp sherry vinegar
1 large jar roasted red peppers

drained and cut into strips
1 rotisserie chicken

skin discarded and meat shredded from the bone
50g pine nuts

toasted
50g rocket leaves

Nutrition: per serving

kcal346
fat15.3g
saturates2.8g
carbs20g
fibre2.2g
protein30.9g

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.

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