Layered chicken salad recipe

Ingredients

• 1 lb 10 oz (750 g) new potatoes, scrubbed
• 1 red bell pepper, halved and seeded
• 1 green bell pepper, halved and seeded
• 2 small zucchini, sliced
• 1 small onion, thinly sliced
• 3 tomatoes, sliced
• 12 oz (350 g) cooked chicken, sliced
• Chopped fresh chives, to garnish

• ⅔ cup plain yogurt
• 3 tbsp mayonnaise
• 1 tbsp chopped fresh chives
• Salt and pepper

1. Put the potatoes into a large pan, add just enough cold water to cover, and bring to a boil. Lower the heat, cover, and simmer for 15–20 minutes until tender. Meanwhile, place the bell pepper halves, skin side up, under a preheated hot broiler and broil until the skins blacken and begin to char.
2. Remove the bell peppers with tongs, place in a bowl, and cover with plastic wrap. Set aside until cool enough to handle, then peel off the skins and slice the flesh.
3. Bring a small pan of lightly salted water to a boil. Add the zucchini, bring back to a boil, and simmer for 3 minutes. Drain, rinse under cold running water to prevent any further cooking, and drain again. Set aside.
4. To make the dressing, whisk the yogurt, mayonnaise, and chopped chives together in a small bowl until well blended. Season to taste with salt and pepper.
5. When the potatoes are tender, drain, cool, and slice them. Add them to the dressing and mix gently to coat evenly. Spoon the potatoes onto 4 serving plates, dividing them equally.
6. Top each plate with one quarter of the bell pepper slices and zucchini. Layer one quarter of the onion and tomato slices, then the sliced chicken, on top of each serving. Garnish with chopped chives and serve immediately.