1 (250 g) Carisma potato
125 g chicken breast fillet, trimmed of fat
Olive oil cooking spray
Freshly ground black pepper, to season
1 Tbsp extra-light sour cream
1 Tbsp chopped chives
25 g (1 cup) salad leaves, to serve
Pineapple and mint salsa
50 g piece pineapple, finely chopped
1 Tbsp finely shredded mint
¼ small red capsicum, finely chopped
Freshly squeezed juice of ½ lime
- Preheat a barbecue plate or grill to medium. Prick potato all over with a fork and wrap in foil. Add to barbecue and cover with lid. Cook for 20-25 minutes or until potato is tender.
- Meanwhile, to make pineapple and mint salsa, put pineapple, mint, capsicum and lime juice in a small bowl and stir to combine. Set aside.
- Spray chicken with cooking spray and season with pepper. Add to barbecue and cook for 4 minutes on each side or until cooked through.
- Put chicken on a serving plate and spoon over salsa. Cut a cross in the top of potato. Add to serving plate. Spoon over sour cream and sprinkle with chives. Season with pepper and serve with salad leaves.