Warm chicken salad baked potatoes
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Time to make:
$1.75 per serve
(at time of publication)
Full ingredients list:
- 4 x 200g Coliban potatoes
- 2 cloves garlic, crushed
- 1/3 cup low-fat natural yoghurt
- 1 cup finely shredded store-bought barbecue chicken, skin removed
- 1/3 cup corn kernels, drained
- 1/2 cup finely chopped celery
Nutritional information (per serve)
Instructions and steps:
Step 1 Pierce potatoes with a fork and microwave on high for 10-12 minutes or until tender. Cut tops off potatoes and scoop out flesh, leaving a 1/2cm shell.
Step 2 Place cooked potato flesh and garlic into a bowl and stir for 1 minute or until the garlic is slightly cooked from the heat of the potatoes.
Step 3 Add half the yoghurt and all the chicken, corn and celery and stir until combined. Season with cracked black pepper to taste.
Step 4 Spoon mixture into potatoes and reheat in a moderate oven if desired. Top with a dollop of remaining yoghurt to serve.
About this recipe
First published: August 2008