Herby chicken and potato salad

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.