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