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Chicken Potato Salad with Thyme and Mayonnaise Directions
1214 kilojoules/ 290 calories per serving 2 cup cooked chicken, skin removed, cut into bite-size pieces 4 zucchini (courgettes), grated 1 tspn chopped fresh thyme 8 baby potatoes, boiled and halved 1 red capsicum pepper, seeded and sliced into thin strips 4 hard-boiled gees, peeled and sliced 1 tbspn chopped fresh coriander Â¼ cup low-joule French dressing 2 tblspn low-joule mayonnaise
1. In a medium bowl, combine chicken, zucchini, thyme and potatoes; mix well.
2. Arrange chicken mixture on serving plate, top with the red capsicum strips, coriander and egg slices.
3. Pour over combined dressing and mayonnaise and serve chilled.