Smashed potato, olive and BBQ chicken salad
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
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.
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.
Cook the beans in a medium saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well.
Combine the aioli and vinegar in a small bowl. Add 2 teaspoons water and stir to combine.
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.