Chicken and Vegetable Salad

Delicious Chicken and Vegetable Salad

Are you looking for a simple and quick recipe that combines the flavor of chicken with the freshness of vegetables? This chicken and vegetable salad is the perfect choice! Additionally, it's an excellent option for a healthy lunch or a light dinner, packed with nutrients. I will guide you through each step of the recipe, providing useful tips and information about the ingredients to help you achieve a perfect result.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4

Basic ingredients:

- 400 g chicken breast
- 1 kg potatoes
- 1 bunch of green onions
- 1 red bell pepper
- 1 can of corn (approximately 300 g)
- Salt, to taste
- Pepper, to taste
- 200 g sour cream (optional)

Helpful tip: When choosing chicken breast, look for fresh, high-quality meat. Organic or free-range chicken will add a richer flavor to your salad.

Preparing the chicken and vegetable salad:

1. Preparing the chicken: Start by cleaning and washing the chicken breast well. You can cut it into small cubes, about 2-3 cm. This will help it cook evenly and quickly.

2. Cooking the chicken: In a skillet, add a little oil (olive oil is a healthy choice) and let it heat up. Add the chicken cubes and sauté over medium heat until golden and well-cooked (about 8-10 minutes). Make sure to turn the pieces of chicken to cook evenly. When done, remove them onto a paper towel to absorb excess oil.

3. Preparing the potatoes: Meanwhile, peel the potatoes and wash them well under cold water. Cut them in halves or cubes, depending on your preference. Place them in a baking tray, add a little oil, salt, and pepper. Mix well to coat the potatoes evenly with oil. Bake in a preheated oven at 200°C for about 30 minutes, until golden and crispy. Don't forget to turn them halfway through the baking time for even browning.

4. Assembling the salad: Once the potatoes are ready, take them out of the oven and let them cool slightly. In a large bowl, add the potatoes, the fried chicken cubes, sliced green onions, drained corn (make sure to rinse well to remove excess salt), and sliced bell pepper. Gently mix everything together.

5. Seasoning: Add salt and pepper to taste. You can also explore other spices, such as paprika or herbs, to enhance the flavor.

6. Serving: The salad can be served warm or at room temperature. You can accompany it with sour cream, which adds a creamy and delicious touch. Another option is to serve the salad with tzatziki, a sauce made from Greek yogurt, cucumbers, and garlic, which will perfectly complement the flavors.

Possible variations: If you want to add a touch of originality, you can include some green or black olives, avocados, or even a few slices of fresh tomatoes. You can also replace the chicken breast with turkey or add a source of plant-based protein, such as chickpeas.

Nutritional benefits: This chicken and vegetable salad is a nutritious choice, rich in protein from chicken, carbohydrates from potatoes, fiber, and vitamins from vegetables. It is a balanced recipe that can be included in a healthy diet.

Frequently asked questions:

- Can the salad be prepared in advance? Yes, you can prepare the chicken and potatoes a few hours ahead and assemble the salad just before serving to prevent the vegetables from becoming soggy.

- How can I store the salad? If you have leftovers, you can keep the salad in the refrigerator in an airtight container for 2 days.

- What drinks pair well with this salad? A fresh lemonade or iced mint tea are excellent options to complement this tasty salad.

This chicken and vegetable salad is not only delicious but also colorful and textured. Ideal for family meals or parties, it is sure to become a favorite. I invite you to try it and share your impressions! You might even personalize it with your favorite ingredients, making each meal a unique experience. Enjoy your meal!