How to make the easiest smashed potato, olive & BBQ chicken salad

Smashed potato, smashed potato! In this video we show you how to make our easiest-ever smashed potato and chicken salad (RECIPE BELOW). It makes a simply delicious weeknight meal.
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SMASHED POTATO, OLIVE & BBQ CHICKEN SALAD
Serves 4 Prep & cooking 30 mins
500g baby Red Royale potatoes*
2 large Coles Australian RSPCA Approved Chicken Breast Fillets
1 tbs olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
200g green beans, halved
½ cup (150g) aïoli
1 tbs apple cider vinegar
1 bunch red radishes, quartered
200g cherry tomatoes, halved
1 red capsicum, seeded, thinly sliced
1 cup (150g) pitted kalamata olives
1 Preheat oven to 200°C. Place the potatoes on a baking tray. Spray with olive oil spray and season. Bake for 25-30 mins or until tender. Use a clean tea towel to carefully crush each potato.
2 Meanwhile, combine the chicken, oil, paprika, cumin and oregano in a medium bowl. Season. Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate. Set aside for 5 mins to rest.
3 Cook the beans in a medium saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well.
4 Combine the aïoli and vinegar in a small bowl. Add 2 tsp water and stir to combine.
5 Thinly slice the chicken. Arrange the potato, chicken, beans, radish, tomato, capsicum and olives on a large serving platter. Drizzle with the aïoli mixture. Season.
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