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Seasoned Chicken & Roast Potato Salad
with Tomato, Mixed Leaves & Garlic Aioli
A warm potato salad rather than the mayo-heavy cold kind — roast potato and red onion tossed straight from the tray, herb-rubbed chicken, and a quick garlic aioli that's better than anything from a jar.
Ingredients (for 2)
Pantry basics not counted above: olive oil for cooking, and white wine vinegar for the salad.
Method
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Roast the potato and onion
Preheat the oven to 200°C fan-forced (220°C standard). Cut the potato into bite-sized chunks and the red onion into wedges. Toss on a lined tray with oil and salt, and roast until tender, 20–25 minutes.
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Prep while it roasts
Roughly chop the tomato into a large bowl. Mix the roast herb blend with a drizzle of oil into a paste and rub it over the chicken. In a small bowl, stir the crushed garlic through the mayonnaise to make a quick aioli.
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Cook the chicken
Heat a drizzle of oil in a frying pan over medium-high heat and cook the chicken until cooked through, 3–5 minutes a side. In the last minute, add the butter and swirl it through the pan, spooning it over the chicken as it melts.
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Finish the salad
Add the mixed leaves and a drizzle of vinegar to the bowl with the tomato, and toss to combine.
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Serve
Toss the roast potato and onion through the tomato salad while it's still warm. Divide between plates with the chicken, spoon over any juices left in the pan, and serve the garlic aioli on the side.