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Ingredients
Method
1.Boil, steam or microwave potato until tender; drain.
2.Meanwhile, spray chicken with cooking oil; cook chicken on a heated grill plate (or grill or barbecue), over medium heat, brushing occasionally with mustard, about 5 minutes each side or until cooked through. Cover chicken; stand 5 minutes, then slice thickly.
3.Combine potato, corn, sour cream and chives in a large bowl; use a potato masher or back of a fork to crush mixture. Season to taste.
4.Place salad leaves, cucumber, lemon juice and olive oil in a large bowl; toss gently.
5.Serve chicken with potato smash, salad and lemon wedges.
Use a vegetable peeler to slice the cucumber lengthways into long thin ribbons.
Note
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