Chicken and potato salad with yoghurt dressing
This chicken and potato salad is the perfect balance of creamy and fresh, making it an ideal dish for lunch or a light dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1.2kg kipfler potatoes, scrubbed
- 200g thinly sliced pancetta
- 1 tablespoon extra virgin olive oil
- 2 stalks (300g) celery, trimmed, sliced thinly
- 800g poached chicken breast, torn into bite-sized pieces
- 50g picked watercress
- ZESTY YOGHURT DRESSING
- 1 cup (280g) Greek yoghurt
- 1 bunch chives, chopped finely
- 2 tablespoons chopped tarragon
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
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