Categories: August

Ingredients

• 750g waxy new potatoes
• 1 tbsp fresh lemon juice
• 6 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh mint
• 2 red chillies, deseeded and finely chopped
• bunch of spring onions, chopped
• 1 tsp Spanish smoked paprika
• 500g mini chicken breast fillets

Directions

1. Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and quarter each potato. Put into a large bowl. Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions, then chill.

2. Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Chill until ready to cook.

3. Place the chicken on a foil-lined tray, and cook under the grill for 8-10 minutes, turning once, until tender. Toss the chicken with the potato salad and serve.

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