Brazilian-style chicken salad

Preparation

Peel and cut into thin chips all of the potatoes (about 700g). Shred the cooked chicken. Chop the coriander.

Method

1. 1 Heat the oven to 220°C/200°C fan/gas 7.
2. 2 Mix the oil with 1 tsp smoked paprika, season with salt and pepper, then toss with the chips.
3. 3 Spread out on a large baking sheet and cook for 30 minutes. Allow to cool slightly.
4. 4 Meanwhile, quarter, core and slice the apple into thin wedges, and put in a large bowl.
5. 5 Squeeze over the juice of ½ lime, then add the chicken and raisins.
6. 6 In another bowl, mix the mayonnaise with the zest and juice of 1 lime, 1 tsp smoked paprika and the coriander.
7. 7 Stir 3 tbsp of the dressing into the chicken salad, then add the cooked fries; gently toss if desired.
8. 8 Serve on a platter with rolls and the remaining dressing on the side.