Chicken breast salad with potatoes

Name: Chicken breast salad with potatoes - Carla K.
Ingredients: 1 boneless chicken breast; 3 potatoes; 3 carrots; 4 tablespoons of mayonnaise; salt

Savory - Chicken breast salad with potatoes by Carla K. - Recipia

I usually prepare this salad when I have leftover boiled chicken breast from another meal or when I want something that can last in the fridge for several days. It's the kind of simple, hassle-free recipe that you can make with ingredients you already have at home. Often, I prepare everything in the evening and let it cool overnight because I prefer it cold. Quick Info Total time: 45-50 minutes (including cooling) Servings: 4 Difficulty: easy Ingredients 1 boneless chicken breast (about 350-400 g raw) 3 medium potatoes 3 carrots 4 tablespoons of mayonnaise (homemade or store-bought) salt, to taste Instructions 1. Peel the potatoes and carrots, then wash them thoroughly. Boil them in salted water in a suitable pot, whole, so they don’t break apart while cooking. 2. Wash the chicken breast and add it to boil with the vegetables. If you have a large piece, cut it in half lengthwise to cook faster and ensure it’s cooked through. Everything should be well covered with water. 3. Check after 25 minutes if the chicken breast is done (a fork should easily pierce it). The carrots may need an additional 5-10 minutes, depending on their thickness. The potatoes are done when they can be easily pierced with a fork. 4. Remove the chicken breast, potatoes, and carrots to a plate, and let them cool until they can be handled comfortably (10-15 minutes). 5. Cut the chicken into bite-sized cubes, not too small or too large. Similarly, chop the potatoes and carrots into uniform cubes for better mixing. 6. Place everything in a large bowl. Add the mayonnaise and salt (taste first, depending on how much you added while boiling). Gently mix to avoid mashing the vegetables too much. 7. Refrigerate for at least an hour before serving to allow the flavors to meld and to chill properly. Why I Make This Recipe Often It’s easy to adapt and doesn’t require many ingredients or techniques. It’s quick to prepare, can be made a day ahead, and keeps well in the fridge for a few days. Plus, it’s a filling salad that works as a main dish or a side. Tips and Variations Tips - If you want to cut everything faster, use a wide-bladed knife for the potatoes and carrots to prevent them from crumbling. - For a pleasant texture, don’t mix the salad too vigorously after adding the mayonnaise. - If you have leftover cooked vegetables from something else (like soups), they can be used just as well. - If you find the salad too dry, add 1-2 more tablespoons of mayonnaise or a tablespoon of yogurt. Substitutions - The chicken breast can be replaced with boiled thigh meat, finely chopped. - If you prefer not to use meat, you can just use the vegetables and mayonnaise, perhaps with a teaspoon of mustard. - Pink potatoes (with pink skin) hold up better when boiled, but white ones are fine too. - Light mayonnaise or yogurt-based mayonnaise can also be used for a lighter version. Variations - You can add a small pickled cucumber, diced, for a tangy flavor. - Some people also add boiled peas (2-3 tablespoons) if you like the texture. - If you enjoy green onions, add a finely chopped stalk at the end. - For more freshness, add chopped parsley when serving. Serving Ideas - It works as an appetizer spread on toasted bread. - It can be served alongside grilled meat as a cold salad. - In a sandwich with lettuce and thin slices of tomato. - It also works as a main dish, especially for lunch. Frequently Asked Questions 1. Can I use leftover cooked chicken from another meal? Yes. Chicken breast or thigh, boiled, baked, or grilled – just chop it into cubes and use it directly. 2. Can I make the salad without mayonnaise? Yes, but the texture and taste will be different. You can try Greek yogurt or a mix of low-fat sour cream with mustard. 3. Can I add other vegetables? You can also include other cooked vegetables, like celery, parsnip, or peas, according to your preference. 4. What type of mayonnaise is best? Homemade mayonnaise with a bit of mustard has a more intense flavor, but store-bought is fine if you’re in a hurry. 5. How can I make the recipe lighter? Replace some of the mayonnaise with yogurt or use only light mayonnaise. You can also reduce the amount of potatoes. Nutritional Values One serving (out of 4): approximately 320 kcal, 17g protein, 21g carbohydrates, 16g fat (of which about 3-4g are saturated, depending on the type of mayonnaise). If you use more mayonnaise, the calories increase. It’s a hearty salad, not dietetic, but it can be easily adapted. Storage and Reheating The chicken and potato salad can be stored in the fridge in a covered container for 2-3 days. It is served cold and is not suitable for reheating. If the dressing separates after a day, it can be gently mixed before serving. Ideally, it should not sit at room temperature for more than 30-40 minutes. This is how I prepare it, with small adjustments based on what I have in the fridge or my taste. It’s a simple recipe that you can adapt to your needs.

Chicken breast salad with potatoes

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