Warm potato and smoked chicken salad

A filling salad perfect for a healthy lunch or dinner.

  • 1 hr cooking
  • Serves 6
  • Print


Warm potato and smoked chicken salad
  • 700 gram kipfler, laratte or pink fir apple potatoes
  • 500 gram frozen broad beans
  • 500 gram smoked chicken breast, sliced thinly
  • 1 large (300g) red onion, sliced thinly
  • 100 gram rocket leaves
  • 2 tablespoon baby capers
Parsley dressing
  • 1/2 cup firmly packed flat-leaf parsley
  • 1/3 cup (80ml) olive oil
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 2 teaspoon dijon mustard
  • salt and freshly ground black pepper


Warm potato and smoked chicken salad
  • 1
    Boil or steam the potatoes and beans, separately, until tender. Meanwhile, combine remaining ingredients in a large bowl.
  • 2
    For the parsley dressing, blend or process the parsley and oil until chopped finely. Transfer to small bowl; whisk in juice, garlic and mustard. Season to taste with salt and pepper.
  • 3
    Cut hot potatoes into thin wedges; peel beans. Add potatoes, beans and parsley dressing to salad; toss gently to combine.


Use a sturdy brush to scrub the potatoes well before cooking them. Some kitchenware stores stock brushes especially designed for cleaning potatoes. You can use thin slices of cooked chicken as a substitute for the smoked chicken, if preferred.

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