Layered chicken and potato salad recipe

Name: Layered chicken and potato salad
Yield: Serves 4
Ingredients: 500g (1lb) salad potatoes, halved (if large); 2 red onions, sliced into eighths; 1 tbsp olive oil; large handful flat leaf parsley, leaves chopped; large handful basil leaves; 2 tbsp capers, rinsed and drained; ½ ready-roasted chicken, roughly shredded, bones discarded; 2 tbsp half-fat crème fraîche; 5 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; ½ tsp honey; 2 tbsp lemon juice

Layered salads are a simple way to make a big impression this summer, and the great thing about them is that you can easily eat them on the go.

See method

Serves 4
20 mins to prepare and 20 mins to cook
525 calories / serving

Gluten-free

Shop your ingredients

Tesco All Rounder Potatoes 2Kg
Aldi Price Match
500g (1lb) salad potatoes, halved (if large)
£1.32
£0.66/kg
Tesco Red Onions Loose
Aldi Price Match
2 red onions, sliced into eighths
£0.20
£0.95/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
large handful flat leaf parsley, leaves chopped
£0.50
£16.67/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
large handful basil leaves
£0.50
£16.67/kg
Tesco Capers 190G
2 tbsp capers, rinsed and drained
£2.30
£19.17/kg DR.WT
Tesco Flamegrilled Roast Chicken Slices 160g
£2.50 Clubcard Price
(£15.63/kg)
Offer valid for delivery from 07/10/2026 until 27/10/2026
½ ready-roasted chicken, roughly shredded, bones discarded
£3.25
£20.31/kg
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
2 tbsp half-fat crème fraîche
£0.75
£2.50/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg
Stockwell & Co Honey 340G
Aldi Price Match
½ tsp honey
£0.74
£2.18/kg
Pride Lemon Juice 250Ml
Everyday Low Price
2 tbsp lemon juice
£0.80
£3.20/litre

Method

Preheat the oven to gas 5, 190°C, fan 170°C.
Cover the potatoes with cold water, add a pinch of salt and bring to the boil. Turn the heat down slightly and simmer for 18 minutes, or until the potatoes are tender. Drain and set aside to cool.
Meanwhile, coat the onion wedges with the olive oil, spread them out on a baking tray and season. Roast in the oven for 20 minutes, or until soft.
To make the dressing, put the crème fraîche, olive oil, mustard, honey, lemon juice and 1 tbsp each of the parsley and basil for the salad into a blender. Add 2 tbsp water, season, then blitz to make a thick vinaigrette. Pour into a jar and screw the lid on tightly. Keep chilled.
Assemble each portion of salad in a jar or tub, starting with a layer of potatoes. Top with a layer each of roasted red onions, capers, chicken, parsley and basil. Seal with a lid and chill for up to 24 hours or until needed.
Pour over the dressing just before serving.