BBQ chicken and potato salad
When you have leftover chicken legs after a barbecue, you can make lovely meals with them. For example, this warm BBQ chicken and potato salad is really easy to put together and tastes delicious. It has a Mexican vibe, so you can serve some guacamole and salsa on the side.
Ingredients
Method
- Tear the chicken meat into small chunks and set aside.
- Cut the potatoes into bite-sized pieces, then put them in a pan of water with the bay leaf and bring to the boil. Cook for 10-15 minutes, until tender.
- Meanwhile, cut the onion into the thin slices, and chop the red pepper and garlic.
- Heat some oil in a large frying pan and gently sauté the onion and red pepper for 5 minutes. Add the garlic, stir for another minute, then add the spices, chipotle paste and stir for another 30 seconds.
- Pour in the passata and season to taste. Add a glass of water and bring to the boil.
- Cover and cook for another 5 minutes or until you get a thick sauce. Add the beans and corn. (If you’re using BBQ corn – cut off the kernels carefully with a sharp knife, then add to the sauce).
- By now the potatoes should be ready, so drain them, then add them to the sauce.
- Combine well, then add the chicken pieces and some fresh coriander leaves.
- Scatter the spring onions and some coriander leaves on the top. Squeeze over some lime juice and serve.