Herby chicken and potato salad recipe
 Skyr is an Icelandic yoghurt that is starting to appear in our supermarkets. It is good with chicken because it takes other flavours well and helps the meat get lovely and tender. 2 skinless, boneless chicken breasts75g/2½oz plain skyr or Greek yoghurt1 tbsp olive oil, plus extra for cookinghandful flat-leaf parsley, chopped 1 tsp ground ginger¼ lemon, juice onlysalt and freshly ground black pepper 2 skinless, boneless chicken breasts 75g/2½oz plain skyr or Greek yoghurt 1 tbsp olive oil, plus extra for cooking handful flat-leaf parsley, chopped 1 tsp ground ginger ¼ lemon, juice only salt and freshly ground black pepper 250g/9oz new potatoes1 courgette, grated1 large carrot, cut into ribbons using a vegetable peeler 250g/9oz new potatoes 1 courgette, grated 1 large carrot, cut into ribbons using a vegetable peeler 50g/1¾oz plain skyr or Greek yoghurt25ml/1fl oz olive oil1 tsp Dijon mustard1–1½ tsp cider vinegar½–1 tsp runny honey4 tbsp finely chopped fresh chives, plus extra for garnish 50g/1¾oz plain skyr or Greek yoghurt 25ml/1fl oz olive oil 1 tsp Dijon mustard 1–1½ tsp cider vinegar ½–1 tsp runny honey 4 tbsp finely chopped fresh chives, plus extra for garnish Method To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand.Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth.Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge.Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed.Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes.Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve. To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand. To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand. Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth. Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth. Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge. Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge. Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed. Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes. Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes. Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve.