Herb & Yoghurt Grilled Chicken with Green Goddess Potato Salad

Roughly chop coriander. In jug combine Greek yoghurt/mayo (white packet mix), Dijon mix (mustard packet), garlic and coriander. Use a stick mixer, blend until smooth and creamy and season to taste with salt and pepper. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Place the chicken in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Slice the red potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 3 minutes of cooking to blanch. Drain veggies and cool.

Heat a grill pan (or BBQ) on high heat. Place chicken in the pan, cook for 3-4 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 3-4 minutes or until cooked through.

Add the cherry tomatoes, potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Divide potato salad between plates. Slice chicken as desired and serve on top. Enjoy!

Roughly chop coriander. In jug combine Greek yoghurt/mayo (white packet mix), Dijon mix (mustard packet), garlic and coriander. Use a stick mixer, blend until smooth and creamy and season to taste with salt and pepper. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Place the chicken in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Slice the red potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 3 minutes of cooking to blanch. Drain veggies and cool.

Heat a grill pan (or BBQ) on high heat. Place chicken in the pan, cook for 3-4 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 3-4 minutes or until cooked through.

Add the cherry tomatoes, potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Divide potato salad between plates. Slice chicken as desired and serve on top. Enjoy!

Roughly chop coriander. In jug combine Greek yoghurt/mayo (white packet mix), Dijon mix (mustard packet), garlic and coriander. Use a stick mixer, blend until smooth and creamy and season to taste with salt and pepper. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Place the chicken in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Slice the red potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 3 minutes of cooking to blanch. Drain veggies and cool.

Heat a grill pan (or BBQ) on high heat. Place chicken in the pan, cook for 3-4 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 3-4 minutes or until cooked through.

Add the cherry tomatoes, potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Divide potato salad between plates. Slice chicken as desired and serve on top. Enjoy!

Roughly chop coriander. In jug combine Greek yoghurt/mayo (white packet mix), Dijon mix (mustard packet), garlic and coriander. Use a stick mixer, blend until smooth and creamy and season to taste with salt and pepper. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Place the chicken in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Slice the red potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 3 minutes of cooking to blanch. Drain veggies and cool.

Heat a grill pan (or BBQ) on high heat. Place chicken in the pan, cook for 3-4 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 3-4 minutes or until cooked through.

Add the cherry tomatoes, potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Divide potato salad between plates. Slice chicken as desired and serve on top. Enjoy!

Roughly chop coriander. In jug combine Greek yoghurt/mayo (white packet mix), Dijon mix (mustard packet), garlic and coriander. Use a stick mixer, blend until smooth and creamy and season to taste with salt and pepper. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Place the chicken in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Slice the red potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 3 minutes of cooking to blanch. Drain veggies and cool.

Heat a grill pan (or BBQ) on high heat. Place chicken in the pan, cook for 3-4 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 3-4 minutes or until cooked through.

Add the cherry tomatoes, potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Divide potato salad between plates. Slice chicken as desired and serve on top. Enjoy!

Roughly chop coriander. In jug combine Greek yoghurt/mayo (white packet mix), Dijon mix (mustard packet), garlic and coriander. Use a stick mixer, blend until smooth and creamy and season to taste with salt and pepper. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Place the chicken in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Slice the red potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 3 minutes of cooking to blanch. Drain veggies and cool.

Heat a grill pan (or BBQ) on high heat. Place chicken in the pan, cook for 3-4 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 3-4 minutes or until cooked through.

Add the cherry tomatoes, potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Divide potato salad between plates. Slice chicken as desired and serve on top. Enjoy!