This salad celebrates all that is great about spring. And if asparagus isn't your thing, avocado makes a pretty stunning substitution. Either way, we love this simple easy and delicious one plate dinner, with its delicious creamy Tamarind dressing.
You will need (to serve 4)
grams new potatoes
grams chicken breast
- 2 bay
tablespoons Jenny’s Kitchen Tamarind Chutney*
tablespoon olive oil
squeeze of lemon
- 3/4 cup
- 1 bunch
- 1 cup
of peas, thawed
radishes, trimmed and thinly sliced
handful of fresh mint leaves, chopped
*we used Medium Jenny's Kitchen Tamarind Chutney
To make your salad:
- Cut new
potatoes into half. (Leave very small ones whole). Boil 1.5 litres of water with salt and bay
leaves. Add potatoes and simmer for 5 minutes.
- Remove (and discard) the chicken skin. Place the chicken on a chopping board, lay your hand on
top and slice the breast into 2 thinner pieces. This will ensure quick, even cooking.
- Add the chicken to the potatoes. Ensure all chicken is submerged. Simmer for 10-12 minutes or until cooked. Using tongs, remove chicken to a
chopping board. Allow to cool before slicing. Drain potatoes and
cool. Discard the bay leaves.
- In a small bowl, mix the
Jenny’s Kitchen Tamarind Chutney, a pinch of salt, olive oil, lemon juice and
yogurt. Taste and add more lemon juice or salt to your taste.
asparagus and cut into thirds. Add to boiling water for 2 minutes.
Drain and plunge into ice water. Drain.
all vegetables on a large platter or individual plates. Top with sliced
chicken and dollop with tamarind yogurt dressing on top. Season with salt
and pepper and scatter with fresh mint leaves.