creamy potato and chicken salad

creamy potato and chicken salad

If you're looking for an indulgent potato salad then look no further. This creamy potato and chicken salad is a winner.

  • 45 mins
  • 4-6
  • Intermediate


  • 1kg baby potatoes
  • 30ml olive oil
  • 4 chicken breasts, butterflied
  • 250ml Bulgarian yoghurt
  • 180ml mayonnaise
  • 30ml castor sugar
  • 2 handfuls mixed herbs (like parsley, chives and thyme), chopped
  • 1 small red onion, finely chopped


  1. Cook the potatoes in salted boiling water for about 20 minutes or until cooked. Drain and cut in half, then set aside to cool.
  2. Heat the oil on high and fry the chicken for about 3 minutes on each side or until golden and cooked. Season, then shred the chicken.
  3. Combine the yoghurt, mayonnaise, sugar and herbs. Add the chicken and potatoes, then sprinkle the onions over.

Magazine issue date: January, 2017


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