This chicken and little potato salad is a quick and satisfying dinner perfect for busy weeknights. The juicy, marinated chicken pairs with a creamy potato salad made from tender Little Potatoes, offering a delicious, family-friendly meal that’s easy to prepare. The potato salad can be made ahead of time, so all you need to do is grill the chicken and dinner is ready. It’s a flavorful, no-fuss option for feeding the family on hectic evenings!

Prep
15 mins
Cook
25 mins
Serves
4
Ingredients
12
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Equipment

  • Saucepan
  • Baking sheet

Ingredients

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Chicken:

  • 2 chicken breasts
  • 1 Tbsp vegetable oil
  • 1/2 tsp sweet paprika
  • (To taste) salt and ground pepper

Potato Salad:

  • 2 cups Little Potatoes
  • 1/2 English cucumber, cut in half and sliced
  • 1 spring onion, thinly sliced
  • 1/2 cup plain Greek yogurt
  • 1/3 cup sour cream
  • 1/4 cup fresh dill, chopped
  • 1 lime, zest and juice
  • (To taste) salt and pepper
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Instructions

  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    In a saucepan, cover the Little Potatoes with water and bring to a boil. Simmer 12 minutes and remove from heat.

  • Step 3

    Meanwhile, oil and season the chicken breasts. Place in oven 25 minutes.

  • Step 4

    Drain the potatoes and cover with cold water until lukewarm. Cut the potatoes in to quarters.

  • Step 5

    Add the remaining ingredients and stir well.

  • Step 6

    Slice the chicken breasts and top with the potato salad.