NZ Woman's Weekly

Smoked chicken, potato and feta salad recipe

Smoked chicken, potato and feta salad recipe
  • Meal Type

  • Servings

  • Courses

    Quick lunch

The simplest pasta dish or bowl of boiled potatoes can be transferred by this green sauce, which is vibrant and full of fresh, zingy flavour.

  • 300-400g baby potatoes (halve larger ones before cooking)
  • 1 smoked chicken breast, shredded or sliced
  • ¼ telegraph cucumber, diced
  • ½ red onion, finely sliced
  • 100g mesclun lettuce leaves
  • 3-4 tbsp GREEN SAUCE
  • 50g feta cheese

GREEN SAUCE (makes 1 cup)

  • 2 cloves garlic, sliced
  • 2 cups baby spinach leaves
  • ¼ cup fresh herbs, chopped – basil, thyme, rosemary, mint etc
  • 1 tsp lemon zest, finely grated
  • 1 tsp flaky sea salt
  • ½ cup olive oil
  1. To make the green sauce, in a food processor or blender, combine garlic, spinach, herbs, lemon zest and salt. Pulse until finely chopped. Add ¼ cup warm water and blend well, gradually adding oil in a stream until the sauce is bright green and smooth. Store in a jar in the fridge for up to two weeks.
  2. Cook potatoes until just tender, drain and toss with shredded smoked chicken, cucumber, red onion and mesclun leaves.
  3. Arrange on a platter and spoon over the green sauce. Top with crumbled feta.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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