Another HelloFresh dish that I couldn’t wait to share with you all – a collaboration with my favourite eatery LEON – a warm chicken and potato salad. This dish had so much flavour and was something very different to what we would normally make for dinner, so I wanted to share it. It would equally make a lovely lunch option cold, but I have to say chicken and potato warm is so much more yummy!
Although my review of HelloFresh included a few negatives, including delivery and lack of veg, the main positive to come from the trial was that we were able to try new recipes that we may not have thought of otherwise. This is definitely one of them, and for that I’m really happy we had the opportunity to review HelloFresh and would recommend it to others looking to broaden their cooking horizons.
How to make warm chicken salad:
Ingredients (serves 2)
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 600g new potatoes
- 4 chicken thighs
- 1/2 bag of kale
- 1/2 bag of spring greens
- 1/2 bunch fresh chives
- 20g parmesan
- Preheat your oven to 200 degrees. In a small bowl, mix together the olive oil, white wine vinegar, honey, Dijon mustard and a good pinch of salt and black pepper.
- Quarter the new potatoes (no need to peel). Lay your potatoes and chicken thighs into a roasting dish or on a baking tray, and pour over half the mustard dressing. Using your hands, coat them well and place on the top shelf of your oven for 20-25 mins. Give the tray a shake halfway through cooking.
- While your chicken and potatoes are roasting, you can cook the spring greens. Bring a large pot of water to the boil, remove the tough root and roughly slice the spring greens. Pop them in a colander (or steamer if you have one), place a lid over the top and steam your spring greens over the boiling water for 6 mins or until just tender. Remove the colander from the pot and leave to one side, uncovered.
- Finely chop the chives and grate the parmesan. Add half of your chives and half your parmesan to your remaining mustard dressing and stir to combine.
- When your chicken and potatoes are cooked, remove from the oven and place in a large bowl. Carefully tip any cooking juices (if there are any) into the bowl with the remainder of your mustard dressing. Turn your oven up to 220 degrees.
- Lay out the kale onto a baking tray and drizzle with 2 tsp of olive oil. Sprinkle with a good pinch of salt and black pepper, and bake on the top shelf of your oven for 5 mins or until slightly crispy – don’t forget it or it will burn! While this is cooking, shred your cooked chicken using two forks.
- Add your spring greens to your chicken and potato bowl, and mix together. Tip your kale on top followed by any remaining dressing and sprinkle with the rest of your chives and parmesan. Serve and enjoy!