Sweet Chilli Chicken Crispy Potato Salad

75 mins
Serves 4
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Directions

  1. 1Place the potatoes in a pot of cold salted water.
  2. 2Place the potatoes in a pot of cold salted water.
  3. 3Place the potatoes in a pot of cold salted water.
  4. 4Bring to the boil and cook until fork tender, about 20–30 minutes.
  5. 5Bring to the boil and cook until fork tender, about 20–30 minutes.
  6. 6Bring to the boil and cook until fork tender, about 20–30 minutes.
  7. 7Preheat the oven to 190C.
  8. 8Preheat the oven to 190C.
  9. 9Preheat the oven to 190C.
  10. 10Drain the potatoes and allow them to steam dry completely.
  11. 11Drain the potatoes and allow them to steam dry completely.
  12. 12Drain the potatoes and allow them to steam dry completely.
  13. 13Place onto a lined baking tray and gently flatten using the bottom of a glass.
  14. 14Place onto a lined baking tray and gently flatten using the bottom of a glass.
  15. 15Place onto a lined baking tray and gently flatten using the bottom of a glass.
  16. 16Drizzle generously with olive oil, season with paprika, garlic powder, salt and pepper.
  17. 17Drizzle generously with olive oil, season with paprika, garlic powder, salt and pepper.
  18. 18Drizzle generously with olive oil, season with paprika, garlic powder, salt and pepper.
  19. 19Roast for 30–45 minutes, turning halfway, until golden and crispy.
  20. 20Roast for 30–45 minutes, turning halfway, until golden and crispy.
  21. 21Roast for 30–45 minutes, turning halfway, until golden and crispy.
  22. 22To assemble, add cucumber, edamame, green onion, avocado, chicken tenders, and crispy potatoes to a large bowl.
  23. 23To assemble, add cucumber, edamame, green onion, avocado, chicken tenders, and crispy potatoes to a large bowl.
  24. 24To assemble, add cucumber, edamame, green onion, avocado, chicken tenders, and crispy potatoes to a large bowl.
  25. 25Make the dressing by whisking all ingredients together until smooth, using water to thin as needed.
  26. 26Make the dressing by whisking all ingredients together until smooth, using water to thin as needed.
  27. 27Make the dressing by whisking all ingredients together until smooth, using water to thin as needed.
  28. 28Taste the dressing and adjust if required.
  29. 29Taste the dressing and adjust if required.
  30. 30Taste the dressing and adjust if required.
  31. 31Pour the dressing over the salad and toss gently to combine.
  32. 32Pour the dressing over the salad and toss gently to combine.
  33. 33Pour the dressing over the salad and toss gently to combine.
  34. 34Garnish with peanuts if using and serve immediately.
  35. 35Garnish with peanuts if using and serve immediately.
  36. 36Garnish with peanuts if using and serve immediately.

Ingredients

  • 750 g baby potatoes
  • 750 g baby potatoes
  • 750 g baby potatoes
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 large cucumbers, thinly sliced
  • 1 large cucumbers, thinly sliced
  • 1 large cucumbers, thinly sliced
  • 1 cup edamame
  • 1 cup edamame
  • 1 cup edamame
  • 0.5 cup green onions, thinly sliced
  • 0.5 cup green onions, thinly sliced
  • 0.5 cup green onions, thinly sliced
  • 1 avocado, chopped
  • 1 avocado, chopped
  • 1 avocado, chopped
  • 1 packet chicken tenders
  • 1 packet chicken tenders
  • 1 packet chicken tenders
  • 0.25 cup Greek yoghurt
  • 0.25 cup Greek yoghurt
  • 0.25 cup Greek yoghurt
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 50 ml sweet chilli sauce
  • 50 ml sweet chilli sauce
  • 50 ml sweet chilli sauce
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • Water
  • Water
  • Water
  • peanuts
  • peanuts
  • 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.