Barbecue chicken and smashed potato salad

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How to make Barbecue chicken and smashed potato salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 12 (about 600g) baby desiree potatoes
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 4 bacon rashers, coarsely chopped
  • 1/2 cup (125g) whole-egg mayonnaise
  • 1/4 cup (60g) sour cream
  • 2 tablespoons lemon juice
  • 3 teaspoons Dijon mustard
  • 1 tablespoon coarsely chopped tarragon
  • 1 country-style barbecue chicken, coarsely shredded
  • 4 green onions, trimmed, thinly sliced

Method

  • Step 1 Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.
  • Step 2 Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.
  • Step 3 Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.
  • Step 4 Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.

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