Transform your leftovers with this delicious and super easy Roast Chicken Potato Salad with crunchy vegetables and a herbaceous healthy green goddess dressing.
Cut leftover roast potatoes into bite-sized pieces.
Wash, trim and cut green beans in half.
Bring a medium sized pot of water to the boil. Add green beans and blanch quickly for 1-2 minutes.
Drain and run under cold water to stop the green beans from further cooking.
Trim and wash radishes well.
Cut into halves or quarters depending on size.
Salad Dressing
Wash parsley, basil and chives and shake dry.
In a small food processor, place parsley, basil, chives, garlic cloves, Greek yoghurt, lemon zest and extra virgin olive oil together.
Process together until smooth
Season with salt and pepper.
Assembly
In a large mixing bowl, add roast chicken, roast potatoes, green beans and radishes and toss together.
Use a large platter and scoop green goddess dressing, and spread on the bottom of plate.
Tumble roast chicken potato salad on top of green goddess dressing.
Scatter capers on top.
Season with salt and pepper to serve.
Notes
You don’t need to make this salad with leftover roast chicken. You can use a freshly bought rotisserie chicken.
If you don’t have leftover roast potatoes, slice baby chat potatoes in half, boil until soft and then pan fry for a few minutes. This will add a layer of crispness and charred flavour.
This is a great recipe to raid your fridge for the random pieces of vegetables you have remaining. Try using cherry tomatoes, zucchini or carrot ribbons, snow peas, cucumber or corn.
You can combine a mix of green leafy herbs such as parsley, basil, dill, mint, tarragon, chives or cilantro.
For a dairy free/vegan option, replace Greek yoghurt with soy milk alternative or avocado in the green goddess dressing.