by Katie Clarke

Created on: April 18, 2010

This is a simple and delicious recipe that makes great use of leftover chicken and potatoes. New potatoes, work well in this recipe as they have a firm, creamy texture.  Scrubbing the potatoes, but leaving them unpeeled, retains both the flavour and nutrition that is lost by peeling.  

If you do not have leftover chicken, you could pick up a rotisserie chicken and use half of the chicken to make this salad and the other half to make a chicken and vegetable soup for your evening meal.

Whilst some salads are unsatisfying, this is substantial enough to provide a filling and nutritional lunch. Potatoes are rich source of vitamin C, vitamin B6, copper, manganese, and dietary fibre whilst chicken is an excellent source of protein and is low in fat. The addition of the red onion and red pepper will boost your lunchtime vitamin intake whist giving the dish both colour and piquancy.  

Chicken & New Potato Salad

2 cups cooked chicken (shredded)

2 cups cold, cooked new potatoes (diced)

Half a red onion, finely chopped

Half a red pepper, diced

3 tbsp. light mayonnaise

Small bunch chives, finely chopped

Ground black pepper and salt to taste

Rocket and watercress

4 Wholemeal pitta

1. Mix all the ingredients, other than the salad leaves, in a large bowl and season to taste.  

2. Wash the watercress and rocket well and pat dry or dry in a salad spinner

3. Divide the leaves between four salad plates and top with a good portion of the chicken and new potato salad.

4. Lightly toast the pitta and cut into halves, on the diagonal.  Serve the pitta on the side of the plate.   

You may wish to vary the vegetables you add to the salad, for example, spring onions (scallions) work well as an alternative to the red onion and chives.  Use whatever you have in the fridge or is in season.       

Learn more about this author, Katie Clarke.
Click here to send this author comments or questions.