Ingredients Jump to Instructions ↓

  1. 2 small single (300g) chicken breast fillets teaspoon paprika 1 teaspoon vegetable oil salt and freshly ground black pepper 1kg potatoes, sliced thickly 250g green beans cup (75g) mayonnaise 1/3 cup (80g) sour cream 1 clove garlic, crushed 1 tablespoon lemon juice teaspoon paprika, extra 4 green onions (green shallots), sliced thinly 2 sticks (150g) celery, sliced thinly cup whole mint leaves cup whole flat-leaf parsley leaves NOTE: This recipe is best made close to serving.

Instructions Jump to Ingredients ↑

  1. Cut chicken breasts in half horizontally. Combine with paprika, oil, salt and pepper in a medium bowl. Stand for 5 minutes. Meanwhile, boil, steam or microwave the potatoes until almost tender. Add the beans, cook until the potatoes and beans are just tender. Drain. Cook chicken on a lightly oiled, heated grill plate (or grill or barbecue) until browned on both sides and just cooked through. Combine mayonnaise, sour cream, garlic, juice and extra paprika in a small bowl. Pour the mayonnaise mixture over the combined potatoes, onions, celery, mint and parsley in a large bowl. Toss to combine; season to taste with salt and pepper. Serve potato mixture topped with beans and chicken. Not suitable to freeze. Vegetables suitable to microwave. Photography by Brett Stevens.


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