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Grilled Chicken Potato Salad with Spicy Herb and Pomegranate Dressing

Grilled Chicken Potato Salad with Spicy Herb and Pomegranate Dressing 
  • 4 People
  • 65 min.
  • intermediate 
A lightly curried dressing with zingy chilli, coriander and garlic adds a big punch of flavour to this spectacular chicken, potato and spinach salad. Top with pomegranate seeds for a pop of colour and sweetness! 
Ingredients

For the Chicken Potato Salad

  • 1 kg potatoes washed and cubed with the skin intact
  • 400 g skinless chicken breast fillets
  • 1/2 tbsp Robertsons chicken spice
  • 1 large handful baby spinach leaves
  • 3 tbsp pomegranate seeds to serve

For the Dressing

  • 90 ml olive oil
  • 1/2 tbsp white sugar
  • 2 cloves garlic crushed
  • 1/4 cup fresh coriander chopped
  • 1/4 cup fresh parsley chopped
  • 1 small red chilli deseeded and finely chopped
  • 1 tbsp Rajah Flavourful & Mild curry powder
  • 1 lemon zested and juiced
  • salt and black pepper to season
Cooking Method

  1. Preheat oven to 200 degrees Celsius.

  2. Place the cubed potatoes into a pot of salted water and bring to the boil.

  3. Allow to cook until just tender then drain and set aside.

  4. Rub the chicken breast with a little oil then season the chicken breasts with Robertsons Chicken Spice and place onto a greased baking tray.

  5. Bake at 200 degrees Celsius for 15 minutes or until the breasts are cooked through, then remove from the oven and cut into chunks and set aside.

  6. In a bowl combine the olive oil, sugar, garlic, coriander, parsley, red chilli, Rajah Flavourful & Mild curry powder and lemon juice.

  7. Whisk all the ingredients together to make a dressing and season to taste with salt and pepper.

  8. Toss the cooked potatoes, chicken and baby spinach leaves together.

  9. Drizzle with the spicy herb dressing, season and sprinkle with pomegranate seeds.

  • Nut Free
  • Dairy Free
  • Gluten Free

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