4 skinless chicken breasts, each halved across the middle to make 2 thin escalopes
3 tbsp mayo
1 tbsp parsley, leaves roughly chopped
lemon wedges, red pepper wedges optional, to serve
Bring to the boil a saucepan of water big enough to hold all the potatoes. Cook the potatoes for 12 mins, until tender. Drain well, allow to cool.
Meanwhile, mix the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic infused oil, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through.
Tip the potatoes into the bowl with the mayo and parsley. Mix into the potato salad with the seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.