Team barbecue chicken, tender asparagus and smashed potato salad for an easy weeknight meal.
Ingredients
- 12 (about 600g) baby desiree potatoes
- 1 bunch asparagus, trimmed, cut into 5cm lengths
- 4 bacon rashers, coarsely chopped
- 1/2 cup (125g) whole-egg mayonnaise
- 1/4 cup (60g) sour cream
- 2 tablespoons lemon juice
- 3 teaspoons Dijon mustard
- 1 tablespoon coarsely chopped tarragon
- 1 country-style barbecue chicken, coarsely shredded
- 4 green onions, trimmed, thinly sliced
Method
- Step 1Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Step 2Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.
- Step 3Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.
- Step 4Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.
- High protein
- Low carb
Nutrition
3885 kj
Energy
53g
Fat Total
16g
Saturated Fat
8g
Fibre
82g
Protein
326mg
Cholesterol
1951.48mg
Sodium
13g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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