Salad with potatoes and chicken
Description
The salad is quick and easy to prepare. It's a perfect option for dinner or a lunchtime snack—the combination of proteins and carbohydrates in this dish is almost ideal, and it contains virtually no heavy fats. At the same time, the salad is filling—after all, it has potatoes, and chicken is rich in calories. In my opinion, it's a great alternative to the long-overdone "Olivier" salad. The ingredients are quite similar (especially if you add some green peas, which is by no means forbidden), but the taste is completely different—much fresher. Moreover, you can vary the ingredients by adding different seasonal vegetables, as long as the base—potatoes and chicken—remains unchanged. On top of that, this dish requires no complicated cooking techniques or much effort. So, if you've been wondering, the salad is ready to serve.
Instructions
- 1
Step 1
Remove. Boil the potatoes in their skins. Of course, it's better to use potatoes that are not too large or too old.
- 2
Step 2
Cut the chicken breast into small cubes.
- 3
Step 3
Season with salt and pepper, then fry in a pan with well-heated vegetable oil until golden brown. The main thing is not to overcook—toward the end, add a couple of tablespoons of water to the pan, turn off the heat, and cover with a lid!
- 4
Step 4
Slice the celery into thin pieces.
- 5
Step 5
Cucumber too.
- 6
Step 6
Pepper - thinly sliced into strips.
- 7
Step 7
Cooled, peeled potatoes - cut into wedges.
- 8
Step 8
Wash, dry, and chop the green onion.
- 9
Step 9
Transfer all ingredients to a salad bowl. Prepare a dressing from vinegar, sugar, salt, pepper, and mustard. Pour the dressing over the salad and mix well. Divide onto individual serving plates. Voilà — potato and chicken salad is ready! :)