Pulled Chicken and Crispy Potato Salad
Ingredients
- 750g Maris Piper potatoes
- 600g chicken thighs
- 10g olive oil
- salt and pepper to taste
- 1 sachet Maggi UK shawarma seasoning
- 1 chicken stock cube
- 200ml water
- 1 bell pepper, sliced
- salad of choice
- 20g feta cheese per serving
- 15g yogurt and mint sauce per serving
Preparation
Cube 750g Maris Piper potatoes and season with 5g olive oil, salt and pepper to taste, and 1/4 sachet of Maggi UK shawarma seasoning, then coat well and air fry at 180°C for 18-20 minutes or until crispy.
Season 600g chicken thighs with 5g olive oil, salt, pepper, and the remaining shawarma seasoning, ensuring both sides are coated.
Add the chicken to a preheated pan over medium-high heat and sear on both sides for a few minutes, then reduce heat to low, add one chicken stock cube and 200ml water, cover, and simmer for 15-17 minutes until tender enough to shred with forks.
Shred the chicken and stir in one sliced bell pepper, then cook for a few more minutes.
Assemble by adding your choice of salad to a bowl, then top with the crispy potatoes and shredded chicken.
Finish each portion with 20g feta cheese and 15g yogurt and mint sauce.
Notes
Per serving (excluding salad): 327 calories, 22g protein, 13g carbohydrates, 20g fat.
Approximate weight per serving: 90g cooked chicken and 67g potatoes.
