Cold chicken and potato salad, a simple, light, and nutritious dish, also suitable for a lunch break at the office. It can be prepared in a few minutes, with chicken breast, boiled potatoes, olives, basil, and zucchini (if you want to add them). In my case, I had some leftover roasted chicken breast to use, but you can use the whole chicken breast or slices, just cook it in a pan or on the grill (instructions found below). Try this recipe, it’s perfect for the summer season, but it can be prepared all year round!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Microwave, Stovetop
- Seasonality: All seasons
- Energy 262.22 (Kcal)
- Carbohydrates 26.29 (g) of which sugars 1.25 (g)
- Proteins 30.71 (g)
- Fat 4.76 (g) of which saturated 0.91 (g)of which unsaturated 1.89 (g)
- Fibers 3.98 (g)
- Sodium 364.94 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.82 oz chicken breast (already cooked)
- 10.58 oz potatoes
- 2 tablespoons green olives
- 1 zucchini (optional)
- basil
- oregano
- extra virgin olive oil
- lemon juice
- salt
- pepper
Tools
- Microwave Oven
- Bowl
- Peeler
- Cutting Board
Preparation
Wash the potatoes, peel them, and cook them in the microwave for 8 minutes at maximum power, pouring a little water at the bottom of the container.
If you don’t have a microwave, boil them in salted water for about 30 minutes.
Once the potatoes are cooked, cut them into pieces, place them in a bowl, sprinkle with a few drops of lemon juice, and let them cool.
If you want to add zucchini, slice them and sauté them in a pan with extra virgin olive oil and a pinch of salt. Alternatively, you can also use preserved zucchini in oil.
Cut the chicken breast into pieces and add it to the potatoes. Add the pitted olives, zucchini, a few leaves of basil, and a handful of oregano.
Drizzle with a little olive oil, season with salt and pepper, and mix.
The cold chicken and potato salad is ready, you can enjoy it immediately or let it marinate in the refrigerator for 1-2 hours.
Advice and Notes
You can add a pinch of garlic powder to the dressing or a teaspoon of basil pesto.
You can enrich the salad with other ingredients, such as cherry tomatoes, onion, or preserved peppers in oil.
FAQ (Frequently Asked Questions)
How can I cook the chicken (if it’s not already cooked)?
If you have a whole chicken breast, you can cut it into chunks and cook it in a pan with a little oil, or you can boil it in vegetable broth. If you have sliced chicken breast, you can grill it on a griddle.
