Grilled chicken with creamy potato salad and fresh apricot salsa

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• Salsa
  
• 3 apricots, diced
  
• ½ spring onion (green part only), finely sliced
  
• ½ red capsicum, diced
  
• 1 red chilli, finely chopped
  
• 1 tablespoon chopped fresh mint
  
• zest and juice of ½ lemon pinch salt

•  

• 300g baby potatoes, halved
  
• ¼ cup light mayonnaise
  
• ¼ cup low-fat plain yoghurt
  
• 1 tablespoon Dijon mustard
  
• spray oil
  
• 400g boneless skinless chicken thighs, cut in two or three pieces
  
• zest and juice of ½ lemon
  
• 3 cups baby spinach or rocketarugulaX
  
• 2 cups small broccoli florets, blanched
  
• black pepper, to taste
  
• 2 tablespoons chopped fresh mint

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Instructions

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1. In a bowl, combine all salsa ingredients and set aside.
2. Bring a pot full of water to the boil. Add potatoes, cover and bring to the boil. Simmer for 10-15 minutes, until tender. Drain and set aside in a large bowl to cool.
3. To make dressing, in a small bowl mix mayonnaise, yoghurt and Dijon mustard.
4. Spray a griddle pan or barbecue grill with oil and heat to medium-high. Add chicken thighs and cook, turning, for 8-10 minutes, until cooked through. Squeeze over lemon juice and sprinkle with zest. Remove from heat.
5. To the bowl of potatoes, add rocket, broccoli, pepper and mint. Add dressing and mix gently.
6. To serve, divide chicken, potato salad and apricot salsa between 2 plates.

Variations

Make it gluten free: Check mayonnaise and mustard are gluten free.

HFG tip

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Nutrition info (per serve)

Calories 586 cal

Kilojoules 2450 kJ

Total fat 23 g

Saturated fat 5 g

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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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First published: Feb 2018

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