Chicken and Potato Salad

This is the love child of a Waldorf salad and a chicken Caesar salad, plus tomatoes. Would have been even better with bacon, or chorizo, or sausage... okay I'm drooling again.

Serves 4

1 kg chicken thighs

1 Tbsp paprika

1 Tbsp ground cumin

1 Tbsp ground coriander

1 kg baby potatoes, cooked and halved

6 hard boiled eggs, quartered

1 cos lettuce, torn

3 spring onions, green parts only, finely sliced

½ punnet cherry tomatoes, cut into halves

¼ cup parsley, finely chopped

50g pecans, roughly chopped

Dressing*

2 egg yolks

1 Tbsp red wine or rice vinegar

¼ cup garlic oil

3 anchovies, pasted

2 Tbsp shaved parmesan

1 lemon, juiced

Combine paprika, cumin and coriander in a bowl with a little oil. Toss chicken in marinade and let sit for 30 minutes. Heat a BBQ to a low - medium heat a cook, turning occasionally, for 30 minutes or until cooked and tender. Let rest before shredding into bite-sized pieces.

Next, prepare the dressing. In a bowl, whisk together egg yolks and red wine vinegar. While continuing to whisk, add garlic oil a tiny little bit at a time until the mixture emulsifies. Once oil has all been absorbed, whisk through anchovies, parmesan and lemon (to taste).

Finally, combine all your prepared ingredients and dressing in a large bowl. Sprinkle with chopped pecans and serve.

* For lazy people, and those who hate anchovies (weridos), combine a ¼ cup full fat mayo with a splash of white vinegar and ½ tsp white sugar. For even lazier people, use packet Caesar dressing.