Name: Vegan potato and chicken salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 450g baby potatoes; 1 red onion; Dash of balsamic vinegar; 2 cloves of garlic, minced; 3 Tbsp olive oil; 1 courgette; 1 sprig rosemary; 1 lemon, zested and juiced; 1 handful pitted black olives; 200g plant-based Chicken pieces; Basil leaves

Vegan potato and chicken salad

6 Jun 2022

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

This vegan potato and chicken salad is the perfect meal on Summer evenings. It’s zingy, fresh and healthy - you can add some chili flakes if you like the heat. Use good quality plant-based chicken alternative – it makes all the difference!

Ingredients

450g baby potatoes
1 red onion
Dash of balsamic vinegar
2 cloves of garlic, minced
3 Tbsp olive oil
1 courgette
1 sprig rosemary
1 lemon, zested and juiced
1 handful pitted black olives
200g plant-based Chicken pieces
Basil leaves

Instructions

Prepare the plant-based chicken pieces according to the packet instructions. It might only need to be reheated.
Rinse the potatoes, then put them in a saucepan. Add enough water to cover them well.Bring to the boil over medium heat and cook for 10 minutes, then drain. Cut them in half, if needed - they should be bite-size.
Meanwhile, thinly slice the onion and courgette.
Heat the oil and gently sauté the onion for 5 minutes. Add the courgette and rosemary, then cook for another 5 minutes.
Add the garlic, stir for a minute, then add the balsamic vinegar and lemon juice to glaze the vegetables. Stir in the chicken and olives to reheat.
Add the potatoes and stir gently. Add a drop more balsamic vinegar or lemon juice, oil - according to your liking. Season to taste.
Toss well and serve, garnished with basil leaves.