Photography: Con Poulos. Styling: Michele Cranston.
This chicken and potato salad with zesty yogurt dressing is the perfect balance of creamy and fresh, making it an ideal dish for lunch, a light dinner and Christmas spreads. Tender chunks of seasoned chicken are paired with perfectly cooked potatoes, while the tangy yogurt dressing adds a burst of flavour with a hint of lemon. It’s sure to become a family favourite.
Ingredients
Method
Cook potatoes in a large saucepan of salted boiling water for 10 minutes or until tender; drain. Rub off the skin and discard. Slice into chunky pieces.
Meanwhile, heat a non-stick frying pan over medium heat. Cook pancetta for 3 minutes each side or until crispy. Drain on paper towel.
ZESTY YOGHURT DRESSING: Whisk all ingredients in a small bowl. Season with salt and freshly ground pepper.
Place potatoes in a large bowl with celery and half the Dressing; toss to coat well.
Serve potato salad on a large platter, topped with chicken, crispy pancetta and watercress. Serve with remaining Dressing.
Chicken and potato salad swaps
If you don’t have time to poach chicken from scratch, you can use a barbecue chicken! You can use baby spinach leaves instead of picked watercress, if you like.
