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Chicken & Roasted Potato Salad


1 chicken breast, cut into 1 inch pieces
1 tbsp olive oil
2 tsp Supreme Onion Powder
1 ½ tsp Supreme Garlic Powder
1 tsp Supreme Cumin Powder
½ tsp Supreme Coarse Black Pepper
2 tsp Supreme Chilli Flakes
1 tbsp honey
Salt to taste

3 medium white potatoes, cut into 1 inch chunks
2 tbsp olive oil
1 tsp Supreme Onion Powder
1 tsp Supreme Garlic Powder
½ tsp Supreme Coarse Black Pepper
1 tsp dried mixed herbs
Salt to taste

Mix together;
1 tbsp olive oil
1 tbsp vinegar
Pinch of sugar
Salt to taste
½ tsp Supreme Chilli Flakes

1 red bell pepper, cut into 2 inch thin slices
1 salad tomato, deseeded and chopped into small pieces
1 cup green beans, trimmed & cooked in boiling salted water for 5 minutes, until tender.
Salad leaves
Handful of chopped coriander leaves


Add all the ingredients for the chicken into a bowl and mix well. Set aside to marinade for 1 hour. Boil potatoes in salted water until tender. Drain and lay potatoes onto a baking tray. Add olive oil, onion powder, garlic powder, coarse black pepper, mixed herbs and salt. Toss well then roast in the oven at 200°c until crisp & golden. Whilst potatoes are roasting heat a frying pan over medium-high heat. Add chicken and stirring every now and then cook chicken until fully cooked through. Add cooked chicken, roasted potatoes, sliced red bell pepper, chopped salad tomatoes, green beans, dressing and chopped coriander to a large mixing bowl. Toss well and serve immediately over salad leaves.