500g bag new potatoes, halved if large
1 ready-roasted chicken, about 900g
150g pot lactose free cream
1 tbsp clear maple syrup
1 tsp white wine vinegar
handful tarragon leaves, roughly chopped
225g bag salad leaves
4 roasted red peppers from a jar, sliced
Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it’s fine if they’re still a bit warm) and drain.
Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
Mix the lactose free cream with the maple, vinegar and tarragon, then season to taste.
Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.
Recipe adapted from: Good Food