Moroccan chicken and potato salad

Moroccan chicken and potato salad

This chicken and potato salad is an easy Moroccan-inspired dish that’s great for picnics and barbecues. Find plenty of potato salad inspiration in our recipe collection.

Moroccan chicken and potato salad

  • Serves icon Serves 6
  • Time icon Takes 25 minutes to make

This chicken and potato salad is an easy Moroccan-inspired dish that’s great for picnics and barbecues. Find plenty of potato salad inspiration in our recipe collection.

Nutrition: per serving

Calories
281kcals
Fat
12.4g (2g saturated)
Protein
21.7g
Carbohydrates
22.2g (3.2g sugars)
Salt
0.2g

Ingredients

  • 750g waxy new potatoes
  • 1 tbsp fresh lemon juice
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp chopped fresh mint
  • 2 red chillies, deseeded and finely chopped
  • Bunch of spring onions, chopped
  • 1 tsp Spanish smoked paprika
  • 2 x 238g packs mini chicken breast fillets
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Method

  1. Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and quarter each potato. Put into a large bowl.
  2. Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions and put into a large Tupperware box.
  3. Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Put both boxes into a cool box.
  4. At the beach, or at home, light the barbecue, following the manufacturer’s instructions. Barbecue the chicken for 8-10 minutes, turning halfway, until tender. Toss the chicken with the potato salad and serve.

Nutrition

Nutrition: per serving
Calories
281kcals
Fat
12.4g (2g saturated)
Protein
21.7g
Carbohydrates
22.2g (3.2g sugars)
Salt
0.2g

delicious. tips

  1. You can cook the chicken under a grill. Put on a foil-lined tray and cook for 8-10 minutes, turning once, until tender.

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