04/12/2025
✨Festive, fresh, and full of flavour!✨
This Christmas Potato, Chicken & Green Bean Salad from my eBook Eat, Drink, Be Merry is perfect for summer Christmas lunches — protein-packed, colourful, and easy to make ahead. 🥗🎄
Serves 4-6
Time: 40 minutes
Ingredients:
1kg baby potatoes, washed and cut in half
2 x 300g (600g) chicken breasts
300g green beans, trimmed
200g Greek yoghurt
1 tsp minced garlic (can be pre-bought minced)
1 tbsp olive oil
1 tsp apple cider vinegar
2 tbsp pre-chopped chives
1 handful dill, roughly chopped
Sea salt and pepper
25g shaved parmesan
50g pomegranate seeds (can be store bought)
Prep all your ingredients
In a large pan, fill with potato and water to cover, bring to the boil then time for 10-12 minutes for hard boiled potatoes. Keep checking as it will vary with size of potatoes you have used. Once hard boiled drain water and set aside.
1. Whilst potatoes are boiling. In a medium pan, add chicken breasts, cover with 4 cups of water, add a good pinch of salt and pepper and bring to the boil, then time for 12-14 minutes. Leave to sit for 5 minutes in pan, then place on plate to cool. Shred with 2 forks. Tip* ensure that breasts are fully covered water before poaching commences.
2. In a small saucepan add water and green beans and bring to the boil for 4-5 minutes until al dente, drain hot water and place into a cold-water bath to stop them cooking further.
3. Re-use small bean pan and add 1 tbsp olive oil over medium-high heat, once hot, add garlic and let it cook in oil for 1-2 minutes (Tip* do not cook too long as it will burn). Take garlic off heat and add cooked garlic and olive oil to yoghurt, add apple cider vinegar and herbs and stir well. Season to taste with salt and pepper.
5. 5. Carefully stir half of garlic herb yoghurt through hard boiled potatoes and poached chicken.
