Directions
- 1Place the potatoes in a pot of cold salted water.
- 2Bring to the boil and cook until fork tender, about 20–30 minutes.
- 3Preheat the oven to 190C.
- 4Drain the potatoes and allow them to steam dry completely.
- 5Place onto a lined baking tray and gently flatten using the bottom of a glass.
- 6Drizzle generously with olive oil, season with paprika, garlic powder, salt and pepper.
- 7Roast for 30–45 minutes, turning halfway, until golden and crispy.
- 8To assemble, add cucumber, edamame, green onion, avocado, chicken tenders, and crispy potatoes to a large bowl.
- 9Make the dressing by whisking all ingredients together until smooth, using water to thin as needed.
- 10Taste the dressing and adjust if required.
- 11Pour the dressing over the salad and toss gently to combine.
- 12Garnish with peanuts if using and serve immediately.
Ingredients
- 750 g baby potatoes
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt
- pepper
- 1 large cucumbers, thinly sliced
- 1 cup edamame
- 0.5 cup green onions, thinly sliced
- 1 avocado, chopped
- 1 packet chicken tenders
- 0.25 cup Greek yoghurt
- 0.25 cup mayo
- 50 ml sweet chilli sauce
- 0.5 tsp paprika
- Water
- peanuts
Equipment
potovenlined baking trayglasslarge bowl
Tips
- Use Spud Lite for better macros, though they might be harder to crisp.
- Save the recipe and try the crispy rice version too.
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