Sun, 8 June 2025
Smashed Baby Potato & Cucumber Salad with Chilli Dressing topped with Shredded Roast Chicken
Ingredients:
Shredded chicken breasts:
The Potatoes:
Sesame mayo dressing:
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.
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Chef Simon O’Connell
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Chef: Charlo Clarke
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