Smashed Baby Potato & Cucumber Salad with Chilli Dressing topped with Shredded Roast Chicken

Sun, 8 June 2025

Smashed Baby Potato & Cucumber Salad with Chilli Dressing topped with Shredded Roast Chicken

Ingredients:

Shredded chicken breasts:

• 4 breasts of chicken
• 2 stock cubes

The Potatoes:

• 1 kg baby potato
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper for seasoning
• 4 spring onions
• 1 cucumber, deseeded and diced
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chilli oil
• 1 tablespoon toasted sesame seeds

Sesame mayo dressing:

• 2 tablespoons of tahini
• 1 tablespoon toasted sesame oil
• 1 tablespoon tamari
• 100g mayonnaise
• Juice of one lime

Method:

1. Place stock cubes in a saucepan and add the chicken breasts. Cover with cold water.

2. Bring to a very gentle simmer over a medium heat. Then cover and reduce the heat to low. Be careful not to boil as it will make the chicken tough. It should take 12/15 minutes until the chicken is cooked through.

3. When the chicken is cooked, remove it from the saucepan and set aside on a plate to cool.

4. When cooled, use 2 forks to pull it apart/shred it.

5. Place the baby potatoes in a saucepan and bring to the boil. Then turn down to a simmer and cook until al dente.

6. Drain the potatoes and place them in a roasting tin to steam dry.

7. When cooled, squash the potatoes with the back of a glass.

8. Drizzle with olive oil, season with salt and pepper and sprinkle the cumin over.

9. Place in a preheated oven at 160C and roast until brown and crispy. Then remove from the oven and set aside.

10. Put all the ingredients for the dressing in a bowl and mix together.

11. Place the potatoes, the cucumber, spring onions and coriander in a bowl, add the dressing and mix through.

12. Top with shredded chicken, toasted sesame seeds and the chilli oil.