Chicken and Potato Salad with Yogurt and Dill Dressing

Ingredients (serves 4)

• 1 x 400g pkt Woolworths Fresh Baby Potatoes with Butter & Herbs (see note)
• 1 red onion, cut into thin wedges
• 1/2 red capsicum, deseeded, coarsely chopped
• Olive oil spray
• 90g (1/3 cup) low-fat natural yoghurt
• 1 tbs chopped fresh dill
• 1 garlic clove, crushed
• 1 tbs fresh lemon juice
• 1/2 extra large Woolworths Roast Chicken, at room temperature, skin removed, meat coarsely chopped
• 2 celery sticks, cut into 1cm slices
• 1 baby cos lettuce, leaves separated, coarsely torn

Method

1. Cook the potatoes following packet directions. Halve.
2. Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the onion and capsicum with oil. Season with salt and pepper. Cook, turning, for 3 minutes or until golden.
3. Whisk the yoghurt, dill, garlic and lemon juice in a bowl. Season with salt and pepper.
4. Combine the potato, onion, capsicum, chicken and celery in a large bowl. Add the lettuce and toss to combine. Drizzle over the dressing.

Notes

• 
  If Woolworths Fresh Baby Potatoes with Butter & Herbs are unavailable, use 400g Baby Coliban (Chat) potatoes and steam or boil until tender.