Potato and chicken salad with red curry dressing

Author: Niki Bezzant - Founding Editor

Photographer: James Moffatt

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Who says potato salad can’t be exciting? This zesty red curry dressing takes your salad game to the next level, combining tender chicken, fresh greens and a sprinkle of toasted nuts for a healthy, flavour-packed side.

Serves: 4 (as a side)

Time to make: 10 mins , plus potato cooking and cooling time

Ingredients

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1 cup light coconut milk
4 teaspoon red curry paste
1 teaspoon brown sugarlight brown cane sugarX
4 teaspoon reduced-salt soy sauce
2 cups cooked chicken, shredded
8 cooked waxy potatoes, cooled and cut into chunks
2 cup salad leaves (we used rocketarugulaX)
2 cup snow peas
1 cup peas, defrosted
2 spring onions, green part only, thinly sliced
handful of toasted nuts or seeds to garnish (optional – we used pumpkin seeds, sunflower seeds and slivered almonds)

Instructions

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1 In a small bowl or small blender, combine coconut milk, curry paste, sugar and soy sauce to make dressing. Mix well or blitz.

2 In a large bowl, combine all other ingredients. Add dressing and toss well. Garnish with toasted nuts or seeds, if desired.

Nutrition Info (per serve)

Calories 120 cal

Kilojoules 500 kJ

Protein 7.6 g

Total fat 6 g

Saturated fat 4 g

Carbohydrates 7 g

Sugar 7 g

Dietary fibre 1.5 g

Sodium 130 mg

Calcium 18 mg

Iron 0.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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