Southwest Chunky Chicken Salad * 1 red and yellow pepper, halved and seeds removed
* 800 g baby new potatoes, well washed
* 3-4 sprigs fresh mint
* 1 size 14 cooked chicken
* 2-3 cups baby spinach leaves or other salad greens
* 1/2 red onion, peeled and finely sliced
* 2-3 stalks celery, thinly sliced
* 3/4 cup Eta Creamy Southwest Dressing
* handful fresh basil leaves
1. Place the peppers skin side up on a grill rack or barbecue and cook at 220?C for about 5 minutes or until the skins are browned and blistered. Set aside to cool. Remove skins, and cut into thick slices.
2. Cook the baby new potatoes in boiling salted water with sprigs of fresh mint until tender. Pour off the hot water, cool in cold water for 1-2 minutes, drain well.
3. Roughly chop or shred the warm cooked chicken into chunky pieces.
4. Arrange the spinach leaves on a platter, layer with warm potatoes and chicken, red onion, celery and peppers. Drizzle with Eta Creamy Southwest Dressing and scatter with basil leaves.
