Chicken & New Potato Salad

clock 10 minutes + 30 minutes bowl Serves 4-6


  • 800 g small new potatoes
  • 3 skinned boned chicken breasts
  • olive oil
  • 1/2 cup almonds, chopped
  • 2 handfuls baby Cos leaves
  • 1 handful rocket leaves
  • 2 sticks celery, thinly sliced
  • 1 carrot, grated
  • 1 small red onion, finely chopped
  • 2 tbsp mint, chopped
  • extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 3/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 3 tbsp chives, thinly sliced
  • 4 large gherkins, diced 1cm
  • 2 tbsp parsley, chopped
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  • Boil the potatoes in plenty of salted water until tender.

  • Drain well and cool completely.

  • Crush the potatoes slightly with a fork and set aside.

  • Put the chicken breasts in a saucepan and cover with cold water. Season with salt. Bring to the boil and simmer for 10 minutes or until cooked through. Remove from the heat, drain and cool.

  • Slice the chicken thinly across the grain of the meat and set aside.

  • Heat the oil in a small frying pan and fry the almonds until browned.

  • Remove from the pan and drain on paper towel. Reserve.

  • Put the Cos and rocket leaves into a wide bowl.

  • Put the potatoes, celery, carrot, onion, mint, extra virgin olive oil and vinegar into a separate bowl and mix well. Taste and season.

  • Place the potato mixture on the Cos and rocket leaves.

  • Mix the chicken, mayonnaise, mustard, chives and gherkins and a separate bowl. Taste and season. Then top the potatoes with the chicken mixture.

  • Sprinkle with the almonds and parsley and serve.

  • Tip:

  • Be careful not to overcook chicken breast or it will become too dry. It is cooked when the juices run clear. The easiest way to test it is to insert a skewer or small knife into the thickest part of the chicken meat.

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