Potato, chicken, and green bean salad with dill yoghurt dressing

If vegan: sub in 400g tofu, cubed and lightly fried in salt and pepper 

If vegetarian: sub in 300g, cheddar cubed (can be pre-cut), tossed through at the end 

Method

1. Prep all your ingredients. 
2. Hard-boil the potatoes: In a large pan, fill with potato and water to cover. Bring to boil then time for 10–12 minutes for hard-boiled potatoes. Keep checking, as it will vary with the size of potatoes you have used. Once hard boiled, drain water and set aside. 
3. Poach the chicken: Do this step while the potatoes are boiling. In a medium pan, add chicken breasts. Cover with 4 cups of water, add a good pinch of salt and pepper. Bring to boil, then time for 12–14 minutes. Leave to sit for 5 minutes in pan, then place on a plate to cool. Shred with 2 forks.  

Tip: ensure that breasts are fully covered water before poaching begins.  

4. Cook the green beans: In a small saucepan add water and green beans and bring to the boil for 4–5 minutes until al dente. Drain hot water and place into a cold-water bath to stop them cooking further. 
5. Cook the garlic: Re-use the small bean pan for this step. Add 1 tbsp olive oil over medium-high heat. Once hot, add garlic and let it cook in oil for 1–2 minutes. Take garlic off heat.  

Tip: don't cook too long, as it will burn.  

6. Add cooked garlic and olive oil to yoghurt. Then add apple cider vinegar and herbs and stir well. Season to taste with salt and pepper. 
7. Carefully stir half of garlic herb yoghurt through hard-boiled potatoes and poached chicken. 
8. Serve up by layering beans, potatoes, and chicken. Top with pomegranate seeds, shaved parmesan, a pinch more salt and pepper, and more yoghurt drizzled on top. 

Enjoy!

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