The chicken salad with potatoes and tomatoes is a very tasty and flavorful main course that you can prepare either with leftover roast chicken, as I did, or with freshly grilled chicken slices.
It is a versatile dish that works both as a single dish or as a main, and it satisfies without being heavy. You can enrich this salad with bell peppers, olives, capers, and add a base of mayonnaise or yogurt to bind everything together. Ideal served cold or at room temperature, it’s perfect for lunch boxes, picnics, or a summer dinner.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Inexpensive
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- Half chicken (roast or 2 chicken fillets)
- 1 large potato
- 2 round tomatoes
- 1/3 onion
- chopped parsley
- olive oil
- apple cider vinegar
- salt
Steps: Chicken Salad with Potatoes and Tomatoes
First, bring a pot of salted water to boil, peel the potato, and cut it into pieces. Once the water boils, add the potato pieces, cook for 8 minutes, check for doneness, and if they are ready, drain and let them cool.
Remove the skin from the roast chicken, shred the meat into strips: if you don’t have leftover roast chicken, cook the chicken fillets in a pan, let them cool, and proceed as in the recipe.
Cut the tomatoes into pieces, slice the onion, and combine all the ingredients in a bowl. Season with chopped parsley, a bit of salt, plenty of oil, and a splash of vinegar, mix to combine all the ingredients and serve immediately or store in the refrigerator.
