This salad is a meal in itself and the honey mustard dressing gives it a nice lift. The salad is easy to make and children usually enjoy it. It can be made ahead of time and kept in the fridge for a few hours.
Ingredients for salad
2 cups cooked chicken, skin removed, cut into bite size pieces
1 lebanese cucumber
4 medium potatoes, peeled
1 red capsicum
4 hard boiled eggs, peeled and cut into quarters
(Optional: Fresh herbs to serve)
To make the dressing mix honey, mustard, olive oil and chopped garlic in small jug. Set aside.
Cut the potatoes into large chunks and boil until cooked through but not falling apart.
Cut potatoes into large chunks
Drain potatoes and place in cold water to cool. *Drain again.
Chop the cucumber into small pieces.
Chop the cucumber into small pieces
Chop the capsicum into small pieces.
In a medium sized bowl, combine chicken and potatoes.
Combine chicken and potatoes
Add capsicum and cucumber to combined potatoes and chicken.
Pour on the dressing and stir gently to combine.
Serve topped with egg quarters.
(Optional) If you like fresh herbs sprinkle with some finely chopped parsley, coriander or dill.