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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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g 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
  • 200 g plant-based Chicken pieces
  • Basil leaves

Method
 

  1. Prepare the plant-based chicken pieces according to the packet instructions. It might only need to be reheated.
  2. 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.
  3. Meanwhile, thinly slice the onion and courgette.
  4. Heat the oil and gently sauté the onion for 5 minutes. Add the courgette and rosemary, then cook for another 5 minutes.
  5. 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.
  6. Add the potatoes and stir gently. Add a drop more balsamic vinegar or lemon juice, oil - according to your liking. Season to taste.
  7. Toss well and serve, garnished with basil leaves.