Chicken and Potato Salad with pickles and boiled eggs is a summer dish to be served cold, prepared quickly, and perfect to make in advance, keeping it in the fridge to have dinner ready when you come home or to take with you for lunch out. For my chicken and potato salad, I used a chicken steak (they call it that at the supermarket, but it’s simply boneless thighs), but you can choose your preferred cut; even classic chicken breast will work fine. Or if you have leftover chicken from other preparations, proposing it in a salad is a great recycling idea.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Air Fry
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs chicken steak
- 2 eggs
- 3 potatoes
- 5 pickled cucumbers
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste balsamic vinegar glaze
Tools
- 1 Pot for boiling potatoes
- 1 Small pot for boiling eggs
- 1 Air Fryer GOURMETmaxx
- 1 Baking paper sheet for air fryer
- 1 Cutting board
- 1 Kitchen knife
- 1 Serving dish
Steps
Peel the potatoes, wash them, dry them, and boil them following the instructions in the article “boiled potatoes“. Boil the eggs: you can follow the procedure indicated in the article “how to boil eggs“. Salt the meat and place it in the air fryer with the appropriate parchment paper. Cook at 365 °F for twenty minutes. Then let it cool slightly. Cut the chicken into strips and the potatoes into cubes if you have boiled them whole. Drain the pickles from their preserving liquid and slice them. Shell the eggs and slice them. Assemble the salad on a serving dish by arranging chicken, potatoes, pickles, and eggs. Dress with extra virgin olive oil and season with salt. Finish with balsamic vinegar glaze. If you like, you can serve the salad with some mayonnaise.
Notes
Recipe source that I slightly revised in my own way HERE.
