Potato salad with chicken, lime and cucumber
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Time to make:
35 mins, prep 10 mins, cook 25 mins
$3.30 per serve
(at time of publication)
Full ingredients list:
- 600g skinless chicken thigh fillets
- 2 cloves garlic, chopped
- olive oil spray
- 500g baby new potatoes
- 1 medium cucumber, finely chopped
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped flat leaf parsley
- 1 lime, zested, juiced
- 1 cup low-fat mayonnaise
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a baking tray with baking paper. Arrange chicken fillets on tray. Tuck pieces of garlic between folds of chicken. Spray with oil. Bake for 12–15 minutes until tender (but not crispy). Remove from the oven. Slice chicken. Keep warm. Set aside.
Step 2 Meanwhile, boil or steam potatoes for 8–10 minutes or until tender. Drain. Cut potatoes in half. Keep warm.
Step 3 Make Dressing: Combine ingredients in a bowl. Mix well.
Step 4 Place chicken and potatoes into a serving bowl. Add dressing and toss to coat. Serve warm.
Recipe supplied by Healthy Food Guide reader, Melissa Maloney (Waitara, NSW)
Melissa says: “If you’re rushed for time, use shredded barbecue chook instead of cooking your own. Organic chicken makes a big taste difference, too.”
About this recipe
First published: August 2009