Name: Smoked chicken, potato and feta salad with green sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Green sauce; 2 clove garlic, sliced; 2 cup baby spinach leaves; 1/4 cup fresh herbs, chopped – basil, thyme, rosemary, mint etc; 1 teaspoon emon zest, finely grated; 1 teaspoon flaky sea salt; 1/2 cup olive oil; Smoked chicken, potato and feta salad; 400 gram baby potatoes (halve larger ones before cooking); 1 smoked chicken breast, shredded or sliced; 1/4 telegraph cucumber, diced; 1/2 red onion, finely sliced; 100 gram mesclun lettuce leaves; 4 tablespoon green sauce (see above); 50 gram feta cheese

Smoked chicken, potato and feta salad with green sauce

This salad makes a simple lunch or supper that’s sure to satisfy.

Serves 4

Makes 1 Cup

Prep

Cook

10M

Total

15M

Ingredients

Green sauce

2 clove garlic, sliced

2 cup baby spinach leaves

1/4 cup fresh herbs, chopped – basil, thyme, rosemary, mint etc

1 teaspoon emon zest, finely grated

1 teaspoon flaky sea salt

1/2 cup olive oil

Smoked chicken, potato and feta salad

400 gram baby potatoes (halve larger ones before cooking)

1 smoked chicken breast, shredded or sliced

1/4 telegraph cucumber, diced

1/2 red onion, finely sliced

100 gram mesclun lettuce leaves

4 tablespoon green sauce (see above)

50 gram feta cheese

Method

Green sauce

1.In a food processor or blender, combine garlic, spinach, herbs, lemon zest and salt. Pulse until finely chopped.

2.Add ¼ cup warm water and blend well, gradually adding oil in a stream until the sauce is bright green and smooth.

3.Store in a jar in the fridge for up to two weeks.

Smoked chicken, potato and feta salad

4.Cook potatoes until just tender, drain and toss with shredded smoked chicken, cucumber, red onion and mesclun leaves.

5.Arrange on a platter and spoon over the green sauce. Top with crumbled feta.

This sauce is so vibrant and full of fresh, zingy flavour. It can transform even the simplest pasta dish or bowl of boiled potatoes. Green sauce: • Toss with hot baby potatoes or drizzle over roasted vegetables. • Makes a great sauce with prawns and pasta. • Use as a dressing for salads. • Add toasted pine nuts and grated parmesan cheese for a pesto-style sauce.
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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