The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Garlic & thyme chicken with warm potato salad
Golden grilled chicken, coated in a punchy, herby dressing, brings plenty of flavour to this bright and breezy meal. Miso isn’t usually invited to a potato salad, but it will be from now on. It’s stirred into yogurt with capers, herbs and crunchy salad veg, for a taste sensation from the first forkful to the last!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 skinless chicken breasts
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 10g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 10g of fresh chives
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 little gem lettuce
- 1 pepper
- 1 midi cucumber
- 400g potatoes
- 1 handful of fresh thyme
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 456
Protein: 46g
Carbs: 56g
Fat: 4.7g
Ingredients
- 4 skinless chicken breasts
- 800g potatoes
- 2 handful of fresh thyme
- 10g of fresh chives
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 little gem lettuce
- 2 pepper
- 1 cucumber
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 454
Protein: 45g
Carbs: 55g
Fat: 4.5g
Garlic & thyme chicken with warm potato salad
Golden grilled chicken, coated in a punchy, herby dressing, brings plenty of flavour to this bright and breezy meal. Miso isn’t usually invited to a potato salad, but it will be from now on. It’s stirred into yogurt with capers, herbs and crunchy salad veg, for a taste sensation from the first forkful to the last!
Cook time:
35 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk, Mustard, Soya
Cooking Instructions
Before you start
- 1x baking tray lined with foil
- 1x saucepan
- 1x large mixing bowl
- 1x small bowl
Grill the chicken
- Heat your grill to medium-high.
- Put the chicken on a baking tray lined with foil and spritz with cooking spray. Grill for 20 mins, until the chicken is cooked through.
Sort your spuds
- Meanwhile, cut the potatoes into 2cm cubes. Cook them in boiling water for 15-18 mins, then drain and lightly season.
Dress to impress!
- At the same time, finely chop the thyme leaves and chives.
- In a large bowl, mix together the miso, garlic paste, mustard, thyme, chives and capers. Spoon one-quarter of the mix into a small bowl and set aside.
- Add the yogurt to the large bowl and stir.
Make the salad
- Trim the lettuces and thinly slice, then deseed the peppers and dice into 1cm squares.
- Dice the cucumber into 1cm chunks, and halve the tomatoes. Add the lettuce, peppers, cucumber and tomatoes to the large bowl.
Finish & serve
- Put the drained potatoes into the large bowl, lightly season and mix well to coat everything in the yogurt dressing.
- Add the cooked chicken to the small dressing bowl and coat well, then transfer to a board and thinly slice.
- Dish up the salad, top with the chicken and drizzle over any remaining dressing from the small bowl.