Apple, potato & chicken salad
(Recipe by chef Don Hancey, WA Food Ambassador)
Add the peri peri chicken, cooked potatoes and tomato relish to a large bowl.
Drizzle over the olive oil, sprinkle with salt and stir to combine.
Add The Devil’s Tears Organic Chilli Sauce if you want a bit of spice.
Gently mix the slices of apple through the salad.
Add a good dollop of natural yoghurt. Garnish with fresh mint or coriander.
Dish up in one big bowl as a salad or in four small bowls as a side salad.