Layered potato and chicken salad

Recipe Categories : | Salads | Potato salads | Chicken | Chicken Breast | Hot & Spicy | Potatoes |
Serves : 6

Ingredients :

• 6 chicken breast fillets
• 25 baby new potatoes, halved
• 2 bacon rashers, sliced
• 1 tbsp vegetable oil
• 3 green shallots, chopped
• 2 tbsp tandoori paste
• 2 tspn cumin seeds
• 1½ cups plain yogurt
• ½ cup chopped fresh coriander leaves
• ¼ tspn sugar

Preparation and Cooking Instructions

1. Add chicken in batches to heated greased griddle pan, cook until browned on both sides and tender; cool. Slice chicken thickly. Boil, steam or microwave potatoes until tender. Add bacon to pan, cook, stirring, until bacon is crisp.
2. Heat oil in pan, add shallots, paste and seeds, cook, stirring, until fragrant; cool 5 minutes. Combine paste mixture with yogurt, coriander and sugar in bowl; mix well.
3. Place quarter of the potatoes and chicken in serving dish, top with quarter of the bacon; drizzle with quarter of the yogurt mixture. Repeat layering with remaining potatoes, chicken, bacon and yogurt mixture. Top with fresh coriander leaves for garnish, if desired.
   
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