Roasted chicken & new potato salad

• bag new potato↗500g g

  halved if large

• ready-roasted chicken1

  about 900g

• pot low-fat yogurt↗150g g
• 1 tbsp clear honey↗ tbsp
• handful tarragon

  leaves, roughly chopped

• bag salad leaves↗225g g
• roasted red peppers↗4

  from a jar, sliced

Step-by-step instructions

1. 1

   Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it’s fine if they’re still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.

2. 2

   Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.