There's nothing more summer than a dinner barbecue with the family. Try a barbecued chicken salad for a light dinner, packed with avocado and potatoes!
400 g chicken breast fillets or tenderloins
2 - 3 tsp Moroccan spice blend
500 g kipfler potatoes, cooked and halved
4 cups loosely packed rocket leaves
3 Lebanese cucumbers, halved, deseeded and thinly sliced
Creamy herb dressing
⅔ cup low-fat yoghurt or buttermilk
1 tbsp chopped fresh dill
1 tbsp snipped chives
1 tbsp wholegrain mustard
1 tbsp lemon juice
1 tbsp water
black pepper, to season
- Heat barbecue or chargrill pan over high heat. Spray chicken with olive oil spray and sprinkle with seasoning. Chargrill for 6-8 min or until cooked through. Set aside to rest.
- Spray potato halves with olive oil and season to taste. Cook, cut-side down, for 5 min. Arrange all ingredients onto a platter and drizzle with creamy herb dressing (below) and garnish with fresh herbs.
- Combine yoghurt or buttermilk with 1 tablespoon each chopped fresh dill, snipped chives, wholegrain mustard, lemon juice and water. Season to taste with black pepper.