Try this green potato salad for a side dish at home next to roast chicken.
Ingredients
- 750g chat potatoes
- 150g green beans, trimmed, halved
- 1/2 cup whole-egg mayonnaise
- 1/4 cup basil pesto
- 250g packet baby red capsicums, quartered, seeded
- 1 large barbecue chicken, quartered, warmed
Method
- Step 1Cook potatoes in a large saucepan of boiling, salted water for 20 minutes, adding beans for the last 3 minutes of cooking, or until tender. Drain. Set aside to cool slightly. Thickly slice potatoes.
- Step 2Place mayonnaise and pesto in a small bowl. Stir to combine. Add to potato mixture with capsicum and beans. Toss to combine. Serve chicken with salad.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2993 kj
Energy
28g
Fat Total
6g
Saturated Fat
6g
Fibre
80g
Protein
261mg
Cholesterol
574.36mg
Sodium
9g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
If you have leftovers, roughly shred chicken and toss through salad for lunch next day.
- Author: Alison Adams
- Image credit: Andrew Young
- Publication: Super Food Ideas
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