Crispy Potato and Chicken Salad

GF, DF + RSF - serves 4

Ingredients:

• 10 desire potatoes halved (the small ones)

• Olive oil

• 1 tsp smoked paprika

• 1 tsp rosemary

• Pinch of salt

• 2 large chicken breasts diced

• 1/2 tbsp smoked paprika

• 1 tbsp thyme

• Salt and pepper

• 1 bunch cos lettuce

• 2 large tomatoes diced

• 1 lebanese cucumber diced

• 1/4 red onion

Mustard dressing:

• 1/2 cup almond milk

• 1 tsp dijon mustard

• 2 tsp wholegrain mustard

• 2 tsp raw honey/maple syrup

• 1 tbsp tahini

• Salt and pepper to taste

Method:

1. Add your potatoes to a saucepan of water with a good pinch of salt and bring to the boil. Cook for around 20 minutes.

2. Meanwhile preheat your oven to 200 degrees C and line a baking tray with paper.

3. While these cook, add all your dressing ingredients into a small bowl and whisk together. Set aside.

4. After the 20 minutes drain your potatoes and add back to the saucepan along with 1 tbsp olive oil, 1/2 tbsp smoked paprika, 1 tbsp rosemary and a pinch of salt. Place the lid on and shake to start the break up the potatoes slightly and coat them in that beautiful mixture.

5. Place on the baking tray and put in the oven and bake for around 25-30 minutes or until crispy.

6. While this bakes place the chicken in a bowl with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp thyme and a good pinch of salt and pepper and mix together.

7. With 10 minutes to go add your chicken to a hot pan and cook until golden and cooked through.

8. While this cooks assemble your salad ingredients over a large serving plate.

9. Once the chicken and potato is cooked add them to the serving plate and drizzle over some dressing.