Ingredients

• 2 skinless
• boneless chicken breasts
• 75g/2½oz plain skyr or Greek yoghurt
• 1 tbsp olive oil
• plus extra for cooking
• handful flat-leaf parsley
• chopped
• 1 tsp ground ginger
• ¼ lemon
• juice only
• salt and freshly ground black pepper
• 250g/9oz new potatoes
• 1 courgette
• grated
• 1 large carrot
• cut into ribbons using a vegetable peeler
• 50g/1¾oz plain skyr or Greek yoghurt
• 25ml/1fl oz olive oil
• 1 tsp Dijon mustard
• 1–1½ tsp cider vinegar
• ½–1 tsp runny honey
• 4 tbsp finely chopped fresh chives
• plus extra for garnish

Directions

• To make the marinated chicken
• cut down the centre of each breast lengthways
• being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand.
• Put the skyr or yoghurt
• oil
• parsley
• ginger
• lemon juice and some salt and pepper in a food processor and blend until smooth.
• Put the butterflied chicken breasts in a freezer bag and add the marinade
• mixing well to cover the chicken. Seal and chill in the fridge.
• Meanwhile
• to make the salad
• boil the potatoes for 15 minutes
• or until tender
• and drain. Cover with cold water and set aside to cool.
• To make the dressing
• whisk together the skyr or yoghurt
• oil
• mustard
• 1 teaspoon of the vinegar and ½ teaspoon of the honey
• along with a pinch of salt and pepper. If the mixture is a little thick
• add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning
• or add a little more vinegar and/or honey if needed.
• Halve the cooled potatoes and toss with a little of the dressing in a bowl
• until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes.
• Heat a dash of oil in a large
• heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken
• opened out
• for 4 minutes on either side
• or until cooked through. Reduce the heat if it is browning too much.
• Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing
• garnish with more chopped chives and serve.