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Smashed potato, olive and BBQ chicken salad

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Loaded with smashed potatoes, olives and topped with a creamy dressing, this BBQ chicken salad makes for an easy and delicious meal.

  • Serves4
  • Cook time30 minutes
  • Prep time5 minutes
Smashed potato, olive and BBQ chicken salad

Ingredients

  • 500g baby Red Royale potatoes
  • 2 large Coles Australian RSPCA Approved Chicken Breast Fillets
  • 1 tbs olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 200g green beans, halved
  • ½ cup (150g) aioli
  • 1 tbs apple cider vinegar
  • 1 bunch red radishes, quartered
  • 200g cherry tomatoes, halved
  • 1 red capsicum, seeded, thinly sliced
  • 1 cup (150g) pitted Kalamata olives

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the potatoes on a baking tray. Spray with olive oil spray and season. Bake for 25-30 mins or until tender. Use a clean tea towel to carefully crush each potato.
  2. Step 2

    Meanwhile, combine the chicken, oil, paprika, cumin and oregano in a medium bowl. Season. Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate. Set aside for 5 mins to rest.
  3. Step 3

    Cook the beans in a medium saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well.
  4. Step 4

    Combine the aioli and vinegar in a small bowl. Add 2 tsp water and stir to combine.

  5. Step 5

    Thinly slice the chicken. Arrange the potato, chicken, beans, radish, tomato, capsicum and olives on a large serving platter. Drizzle with the aioli mixture. Season.

    Smashed potato, olive and BBQ chicken salad

    Smashed potato, olive and BBQ chicken salad
    • Serves4
    • Cook time30 minutes
    • Prep time5 minutes
    Ingredients
    • 500g baby Red Royale potatoes
    • 2 large Coles Australian RSPCA Approved Chicken Breast Fillets
    • 1 tbs olive oil
    • 2 tsp smoked paprika
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 200g green beans, halved
    • ½ cup (150g) aioli
    • 1 tbs apple cider vinegar
    • 1 bunch red radishes, quartered
    • 200g cherry tomatoes, halved
    • 1 red capsicum, seeded, thinly sliced
    • 1 cup (150g) pitted Kalamata olives
      Description

      Loaded with smashed potatoes, olives and topped with a creamy dressing, this BBQ chicken salad makes for an easy and delicious meal.

      Method
      1. Step 1

        Preheat oven to 200°C. Place the potatoes on a baking tray. Spray with olive oil spray and season. Bake for 25-30 mins or until tender. Use a clean tea towel to carefully crush each potato.
      2. Step 2

        Meanwhile, combine the chicken, oil, paprika, cumin and oregano in a medium bowl. Season. Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate. Set aside for 5 mins to rest.
      3. Step 3

        Cook the beans in a medium saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well.
      4. Step 4

        Combine the aioli and vinegar in a small bowl. Add 2 tsp water and stir to combine.

      5. Step 5

        Thinly slice the chicken. Arrange the potato, chicken, beans, radish, tomato, capsicum and olives on a large serving platter. Drizzle with the aioli mixture. Season.