Portly Cooks | Crispy Chicken and Potato Salad

Chicken and Potato Salad

I had some leftover potatoes to use up and a chicken thigh in the fridge. Leftovers can be pretty.

  • 1 Chicken Thigh (De-boned)
  • Leftover boiled potatoes
  • 2 tbsp Mayo
  • 1 Spring Onion

Cut the chicken thigh in half and pat the skin dry. In a hot dry pan cook the chicken skin side down until crispy (about 4-5 minutes) turn the chicken and finish off the other side.

While the chicken cooks cut the potatoes into chunks and slice the onion finely.  Mix together with the mayonnaise in a large bowl.  Plate some next to the chicken and dive in!


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