Try something different and serve this BBQ potato salad in a lettuce leaf! It looks cool!
Preheat the oven at 200°C (Gas 6). Wash the potatoes and chop into very small cubes. Arrange on a baking tray lined with parchment paper and season with salt and pepper and sprinkle with olive oil. Toss the potato cubes with your hands to ensure all potato cubes are coated. Place in the oven for 20-25 minutes.
Cook the chicken fillets in 1l water with the chicken stock cube for 15 minutes until cooked through. Drain and allow the fillets to cool.
In a small bowl, combine the mayonnaise, soy sauce and apple cider vinegar. Season to taste with salt and pepper.
Finely chop the red onion and chives. Remove the potatoes from the oven.
Shred the chicken and place it in a large bowl. Add the dressing, roasted potatoes, red onion, and chives. Mix to combine. Season to taste with salt and pepper.
Serve the salad in an iceberg lettuce leaf with chopped spring onion and extra chives. Serve it as a BBQ side dish.
