Spanish roast chicken & new potato hot salad

A Mediterranean-inspired salad that should even appeal to those who don’t like salads.

Preparation time:  Around 5 minutes

Cooking time:  Around 40 minutes

The inclusion of chunks of hot roasted chicken, alongside the tender new potatoes, means that this is a very satisfying salad, while still being a reasonably healthy, low-fat option.

Ingredients (serves 2):

• Chicken breasts – 2
• New potatoes – 150g
• Onion – 1, thinly sliced
• Pine nuts – 50g
• Paprika – 1 tsp.
• Sultanas – 50g
• Honey – 1 tbsp.
• Red wine vinegar – 2 tbsp.
• Roasted red peppers – 1 jar, drained and sliced into rings
• Rocket leaves – 1 bag, to serve

Method:

1. Season the chicken breasts, then wrap them loosely in a foil parcel, and cook in a pre-heated oven at 180C for around 40 minutes (based on a fan assisted oven);
2. When the chicken has been roasting for about 20 minutes, boil the new potatoes in a pan (having halved any larger ones). Cook for around 10-12 minutes until tender, then drain immediately, and leave to cool/dry out;
3. Heat 1 tablespoon of oil in a pan and fry the onion and pine nuts for a couple of minutes, then add the paprika and sultanas, and fry for another minute;
4. Add the honey and vinegar, and stir well.  As soon as it begins to bubble, add the roasted peppers, then take off the heat;
5. When the chicken is cooked, shred it into large chunks with a couple of forks, then toss the chicken, new potatoes and dressing mixture all together, before serving on a bed of rocket leaves.

Spanish roast chicken & new potato hot salad