Name: Chicken and wedges salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 750 gram king edward potatoes, unpeeled; 1 tablespoon olive oil; 4 (260g) rindless bacon slices, chopped coarsely; 250 gram cherry tomatoes, halved; 2 (260g) lebanese cucumbers , seeded, sliced thinly; 1 baby cos lettuce, leaves separated; 2 1/2 cup (425g) cooked chicken, coarsely chopped; 1 tablespoon white vinegar; 1 tablespoon lemon juice; 1 clove garlic, crushed; 1/3 cup (80ml) olive oil; 2 teaspoon fresh basil, finely chopped; 2 teaspoon fresh oregano, finely chopped

Ingredients

750 gram king edward potatoes, unpeeled

1 tablespoon olive oil

4 (260g) rindless bacon slices, chopped coarsely

250 gram cherry tomatoes, halved

2 (260g) lebanese cucumbers , seeded, sliced thinly

1 baby cos lettuce, leaves separated

2 1/2 cup (425g) cooked chicken, coarsely chopped

1 tablespoon white vinegar

1 tablespoon lemon juice

1 clove garlic, crushed

1/3 cup (80ml) olive oil

2 teaspoon fresh basil, finely chopped

2 teaspoon fresh oregano, finely chopped

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly oil oven tray.

2.Cut each potato into six wedges, toss wedges in large bowl with oil. Place wedges, in single layer, on tray, roast, uncovered, about 40 minutes or until browned lightly and tender.

3.Meanwhile, cook bacon in heated oiled large frying pan, stirring, until crisp. Drain on absorbent paper.

4.Make herb dressing. Combine ingredients in screw-top jar, shake well.

5.Combine wedges and bacon in large bowl with tomato, cucumber, lettuce and chicken. Add herb dressing, toss gently to combine.

You need to buy a large barbecued chicken weighing about 900g for this recipe; discard skin and bones, then chop the meat coarsely. You can also use pontiac or sebago potatoes for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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