Smashed potato, olive and BBQ chicken salad

INGREDIENTS

500g baby Red Royale potatoes

2 large Coles Australian RSPCA Approved Chicken Breast Fillets

1 tablespoon olive oil

2 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

200g green beans, halved

1/2 cup (150g) aioli

1 tablespoon apple cider vinegar

1 bunch red radishes, quartered

200g cherry tomatoes, halved

1 red capsicum, seeded, thinly sliced

1 cup (150g) pitted kalamata olives

METHOD

Step 1

Preheat oven to 200C. 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.

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.

Step 3

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

Step 4

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

Step 5

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