Grilled chicken with creamy potato salad and fresh apricot salsa

Instructions

1. In a bowl, combine all salsa ingredients and set aside.
2. Bring a pot full of water to the boil. Add potatoes, cover and bring to the boil. Simmer for 10-15 minutes, until tender. Drain and set aside in a large bowl to cool.
3. To make dressing, in a small bowl mix mayonnaise, yoghurt and Dijon mustard.
4. Spray a griddle pan or barbecue grill with oil and heat to medium-high. Add chicken thighs and cook, turning, for 8-10 minutes, until cooked through. Squeeze over lemon juice and sprinkle with zest. Remove from heat.
5. To the bowl of potatoes, add rocket, broccoli, pepper and mint. Add dressing and mix gently.
6. To serve, divide chicken, potato salad and apricot salsa between 2 plates.