Grilled lemon chicken with creamy potato salad

30 Min
4 People
Rating starstarstarstarstar
Chicken tenderloins marinated in lemon, dijon mustard and garlic, grilled and served with herby potato salad scattered with spring vegetables.
1. Quarter potatoes and place in a saucepan of water. Bring to the boil and simmer for 7-8 minutes, or until just tender. Drain and rinse in cold water, spread out on a plate and set aside in the fridge.

2. Combine yoghurt with 2 tbsp mayonnaise (optional), 2 tsp dijon mustard, finely chopped dill, parsley and celery. Season well with salt and pepper, set aside in the fridge.

3. Trim and slice snow peas, chop radishes and slice apple.

4. Combine 1 tbsp oil, lemon juice, crushed garlic and 1 tsp dijon mustard. Add chicken and toss to coat well, season with salt and pepper. Heat a large pan and cook chicken for 4-5 minutes on each side, or until cooked through.

5. Pour dressing over potatoes and toss gently to combine. Rinse mesclun leaves and arrange on a serving platter with potatoes. Top with remaining vegetables.

6. Serve chicken with potato salad.

Serve dish with boiled potatoes, dressing and mixed salad if preferred.

Slice chicken and add to salad to serve platter-style.
baby potatoes 800g

natural yoghurt 1/2 tub (250g)
dill 1 packet
parsley 1/2 packet
celery 2 sticks

snow peas 1/2 punnet
radishes 1/2 bunch
green apple 1

lemon 1/2
garlic 1 clove
chicken tenderloins 600g

mesclun leaves 1/2 bag (100g)

From your pantry:
oil (for cooking), salt, pepper, mayonnaise (optional), dijon mustard