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Export 15 ingredients for grocery delivery
Step 1
To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand.
Step 2
Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth.
Step 3
Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge.
Step 4
Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool.
Step 5
To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed.
Step 6
Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes.
Step 7
Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much.
Step 8
Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve.