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    Tikka Chicken and Potato Salad

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    Tikka Chicken and Potato Salad

    This salad uses in-season Jersey Royal potatoes, which have a superb taste. The tender, spicy chicken and crunchy sugar snaps complement them perfectly.

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 750g Jersey Royal or new potatoes, washed
    • 6 essential Waitrose British Chicken Thigh Fillets, cut into 1cm strips
    • 2 tbsp Patak's Mild Tikka Curry Paste
    • 4 tbsp natural yogurt
    • 150g pack trimmed sugar snap peas, cut in half
    • ½ x bunch salad onions, thinly sliced
    • ½ x 80g pack Waitrose Pea Tops


    1. Preheat the grill. Place the potatoes in a pan of cold water, bring to the boil, cover and cook for 15 minutes or until almost tender.
    2. Meanwhile, place the chicken in a bowl, add the tikka paste and yogurt and mix well. Tip onto a baking tray and grill for 10–15 minutes, turning halfway through cooking, until cooked and the juices run clear.
    3. After 15 minutes, remove the lid from the potatoes and add the sugar snap peas to cook for 4 minutes. Drain and tip into a large serving bowl.
    4. Add the chicken and any leftover juices to the salad, along with the salad onions and pea shoots. Serve straight away.

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