Chicken and potato salad with zesty yoghurt dressing
A fresh and flavourful dish, this chicken and potato salad makes for a perfect summer meal, and is ready in less than 30 minutes!
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Cooking tools:
- Pepper mill
- Colander
- Saucepan
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Whisk
- Mixing bowl
- Serving platter
Ingredients
- 1.2kg fingerling 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
- 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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