Chicken, Feta & Charred Corn Potato Salad (HC)
Ingredients
Salad:
- 320g baby potatoes, halved
- 1 tsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Black pepper
- 2 chicken fillets (approx 100–130g each)
- 5-6 tbsp sweetcorn
- 4 spring onions, sliced
- Handful of fresh parsley, chopped
- 60g feta cheese, crumbled
- 2 large handfuls of salad leaves
Creamy Herb Dressing:
- 2 heaped tbsp Greek yoghurt
- 2 tsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp dried dill
- ½ tsp garlic powder
- Black pepper
Instructions
Preheat the air fryer to 180°C.
Add the potatoes to a bowl with the olive oil, ½ tsp oregano, ½ tsp garlic and black pepper. Toss well to coat.
Place the potatoes into the air fryer basket and cook for 18–22 minutes, shaking halfway through, until golden and tender.
Season the chicken fillets with black pepper, ½ tsp oregano and ½ tsp garlic. Once the potatoes have been cooking for around 8 minutes, add the chicken to the air fryer and cook for around 15 minutes, or until fully cooked through. Remove and allow to cool slightly before slicing.
While the chicken and potatoes cook, heat a dry frying pan over medium-high heat. Add the sweetcorn and cook for 4–5 minutes, stirring occasionally, until lightly charred. Set aside to cool.
In a small bowl, mix together the Greek yoghurt, mayonnaise, lemon juice, dried dill, garlic powder and black pepper to make the creamy herb dressing. Stir until smooth.
Add the spring onions, parsley, charred sweetcorn and cooked potatoes to a large mixing bowl.
Add the sliced chicken, feta cheese and dressing. Toss gently until everything is evenly coated.
Taste and adjust the seasoning if needed.
Add to a bowl, garnish with some salad leaves and enjoy.
Note - Ideal for meal prep, save the extra portion for the following day. Store the dressing separately and combine just before serving for the freshest texture.