Servings: 4

Barbecued Chicken Breasts with Eggplant & Potato Salad Recipe Ingredients: 1-2 tbsp Oil 4 Chicken Breasts, skin on 500g Gourmet Potatoes 1 Garlic Clove, sliced 1 Red Onion, halved and sliced lengthways 1/4 c Parsley, chopped 1/2 Eggplant, diced 3/4 c Yoghurt & Cucumber Dip

Directions:
Panfry or barbecue the chicken breasts to your liking.

Cook the potatoes until just tender and set aside.

Heat the oil in a non-stick frying pan. Add the garlic,
eggplant and onion and cook until starting to brown.

Remove from the heat.

Halve or quarter the potatoes and place in a bowl. Add the panfried vegetables, parsley and the Yoghurt & Cucumber Dip to bind (reserve a little for topping). Mix gently until combined.
• Place equal portions of the salad on serving plates.

Top the salad with the cooked chicken breasts and a spoonful of Yoghurt & Cucumber Dip.