This is a really popular salad and incredibly tasty. For an authentic recipe the potatoes need to be fried crispy sticks. We altered the recipe slightly, substituting natural yoghurt in place of mayonnaise, and roasting potatoes instead of frying them.

Make it yourself using the following recipe:
180g corn kernels (we barbecued the corn)
100g peas
350g potatoes
200g shredded barbecued chicken
2 carrots julienned
½ red onion, diced
½ green apple, diced
60g raisins
125g natural yoghurt (or whole-egg mayonnaise)
30g chives, chopped
30g parsley, chopped

Method
1. BBQ the corn and chicken.
2. Roast the potatoes.
3. Blanch the peas in boiling water, drain and set aside.
4. Put the corn, pease, potatoes, chicken, carrots, red onion, apple, raisins and yoghurt (or mayonnaise) in a large bowl. Combine all the ingredients, season with salt and pepper to taste.
5. Sprinkle parsley and chives on top and serve immediately.

VARIATIONS:
You could also use ham along with the chicken.

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