This easy summer supper should be ready to eat in just 30 minutes.
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Cook the potatoes in boiling, lightly salted water for 15-20 minutes, until tender. Combine the thyme and mustard in a small bowl. Spread thinly over the tops of the chicken. Combine the mayonnaise, yogurt, cheese, chives, a little black pepper and 1 tbsp water in a large bowl to make a dressing.
Brush a griddle with 1 tsp oil and heat. Add the chicken, mustard-side-down, and cook for 4 minutes (in 2 batches if necessary). Turn the chicken and cook for a further 2-3 minutes, until cooked through, the juices run clear and there is no pink meat. Drain the potatoes, cut into pieces and mix with the dressing.
Lift the chicken out of the pan, brush the pan with the remaining oil, then sear the lettuce on both cut sides for about 2 minutes (in 2 batches if necessary). Transfer the chicken, lettuce and potato salad to plates, then scatter with the cheese shavings and capers.
Leftover wedges of any firm, hearty lettuce such as Essential Iceberg, seared in a very hot pan, make a great summer accompaniment, particularly on cooler days. Any leftover cooked potatoes can be used the next day.
Typical values per serving when made using specific products in recipe
Energy | 1,622kJ/ 386kcals |
|---|---|
Fat | 13g |
Saturated Fat | 3.2g |
Carbohydrates | 23g |
Sugars | 4.6g |
Fibre | 4.3g |
Protein | 42g |
Salt | 1.2g |
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