Layered Chicken Salad

97

Ingredients:

• New Potatoes – 750 gms
• Red Pepper – 1, halved and deseeded
• Green Pepper – 1, halved and deseeded
• Courgettes – 2, small, sliced
• Onion – 1, small, thinly sliced
• Tomatoes – 3, sliced
• Cooked Chicken – 350 gms, sliced
• Fresh Chives – snipped, to garnish

For the Dressing:

• Plain Yogurt – 150 ml
• Mayonnaise – 3 tblsp
• Fresh Chives – 1 tblsp, chipped
• Salt and Pepper as required

Method:

1. Place the potatoes in a saucepan and cover with cold water.
2. Bring to the boil, cover and simmer for 15 minutes or until tender when pierced with a fork.
3. Preheat the grill to high.
4. Place the pepper halves, skin side up and grill under the skins blacken and begin to char.
5. Remove the peppers with tongs, place in a bowl and cover with cling film.
6. Set aside until cool enough to handle, then peel off the skins and slice the flesh.
7. Bring a small pan of lightly salted water to the boil.
8. Add the courgettes, bring back to the boil and simmer for 3 minutes.
9. Drain, rinse under cold running water to prevent any further cooking and drain again. Set aside.
10. To make the dressing, whisk the yogurt, mayonnaise and snipped chives together in a small bowl until well blended.
11. Season to taste with salt and pepper.
12. When the potatoes are tender, drain, cool and slice them.
13. Add them to the dressing and mix gently to coat evenly.
14. Spoon the potatoes on to 4 serving plates, dividing them equally.
15. Top each plate with one quarter of the pepper slices and courgettes.
16. Layer one quarter of the onion and tomato slices, then the sliced chickens, on top of each serving.
17. Garnish with chopped chives.
18. Serve immediately.