Grilled Chicken And Potato Salad With Spicy Herb And Pomegranate Dressing

Grilled Chicken And Potato Salad With Spicy Herb And Pomegranate Dressing

Ingredients

1 kg potatoes, washed and cubed with skins intact
400 g skinless chicken breast fillet
10 ml Robertsons Chicken Spice
1 large handful baby spinach leaves
45 ml pomegranate rubies

 
For the dressing:

90 ml olive oil
10 ml white sugar
2 cloves crushed garlic
60 ml freshly chopped coriander
60 ml freshly chopped parsley
1 small red chilli, deseeded and finely chopped
15 ml Rajah Flavourful & Mild Curry Powder
1 lemon, zest and juice

 
Instructions

  1. Preheat oven to 200C.
  2. Place the cubed potatoes into a pot of salted water and bring to the boil. Allow to cook until just tender then drain and set aside.
  3. Rub the chicken breast with a little oil then season the chicken breasts with Robertsons Chicken Spice and place onto a greased baking tray.
  4. Bake at 200C for 15 minutes or until the breasts are cooked through then remove from the oven and cut into chunks and set aside.
  5. In a bowl combine the olive oil, sugar, garlic, coriander, parsley, red chilli, Rajah Flavourful & Mild Curry Powder     and lemon juice.
  6. Whisk all the ingredients together to make a dressing and season to taste with salt and pepper.
  7. Toss the cooked potatoes, chicken and baby spinach leaves together. Drizzle with the spicy herb dressing, season and sprinkle with pomegranate rubies.