BBQ Chicken skewers with potato salad and green salad*
Ingredients:
- 400g (approximately 2 large) potatoes, quartered
- 2 tbsp red onion, chopped
- 1 stalk green onion, chopped
- 1/2 stalk celery, chopped
- 1/2 hard boiled egg, peeled and chopped
- 1/4 cup nonfat Greek yoghurt
- 1 tsp lemon juice
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
- 400g chicken, cut into 4cm pieces (save 1/2 for tomorrow!)
- 1/2 red capsicum, cut into 4cm pieces
- 1/2 green capsicum, cut into 4 cm pieces
- 3/4 cup salad greens: lettuce, cucumber, tomato, etc.
- 1/4 tbsp lemon juice
- 1/2 tbsp olive oil
Recipe: (save 1/2 for tomorrow)
Hard boil egg; boil potatoes until tender; let cool. Chop potatoes into 1/2 inch cubes. Add potatoes, onion, celery and egg to large bowl. In small bowl, mix yoghurt, mustard, lemon juice, dill, salt and pepper in small bowl and pour over potatoes. Gently stir everything to combine, refrigerate at least 1 hour before serving. Meanwhile, thread chicken and capsicum onto skewers. Place in a shallow glass or ceramic dish. Drizzle with oil and season with salt and pepper. Turn to coat. Cover and refrigerate for 30 minutes to marinate, if time permits. When ready, heat greased barbecue hotplate and chargrill on mediumhigh heat. Cook skewers on hotplate, turning, for 10 minutes or until chicken is cooked through. Place salad greens on plate. Drizzle with oil and lemon juice. Save half the chicken and potato salad for tomorrow and top salad greens with other 2 chicken skewers and serve with 1/2 the potato salad.
