Roasted chicken & new potato salad

Throw together a lovely summery roasted chicken and new potato salad – good source of vitamin C

  • Ready in 25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 440
  • fat 19g
  • saturates 4g
  • carbs 32g
  • sugars 3g
  • fibre 3g
  • protein 37g
  • salt 1.48g


  • 500g bag new potatoes, halved if large
  • 1 ready-roasted chicken, about 900g
  • 150g pot low-fat yogurt
  • 1 tbsp clear honey
  • handful tarragon leaves, roughly chopped
  • 225g bag salad leaves
  • 4 roasted red peppers from a jar, sliced


Make it spicy, quicker or no-cook
To make it spicy tear up cooked tandoori-spiced chicken breasts and use chopped coriander or mint in the yogurt dressing instead of tarragon. To make it faster, buy ready-roasted chicken breasts instead of a whole bird and chop into bite-size pieces. Make it without cooking, swap the potatoes for a bag of ready-made croûtons.


  1. Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it’s fine if they’re still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.

  2. Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.

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