Mediterranean Chicken and Potato Salad

The chicken and potato salad is a second course of creamy and rich in flavor meat, very simple to prepare. This chicken salad is enriched with the delicacy of blanched potatoes and the creaminess of fresh homemade mayonnaise. Ideal for a quick lunch in the office or for a light dinner, the chicken and potato salad can be prepared in advance and stored before being enjoyed and is also excellent as a main dish when accompanied with white rice or curry flavored.

For this type of preparation, we recommend using yellow-fleshed potatoes. You can flavor your chicken and potato salad with fresh rocket or lettuce.

You can replace the mayonnaise with yogurt sauce or vegan mayonnaise, which you can prepare at home. Chicken salad can be prepared in many ways: try our recipes and variations with avocado, cheese, or quinoa!

You can keep your chicken and potato salad for two days in the fridge closed in an airtight container.

Our Quick And Easy Salad Dressing Recipes For Your Salads

The Mustard Vinaigrette Recipe

Pour in 4 tbsp. of olive oil in a bowl. Add 2 tbsp. tablespoon of wine vinegar, 1 tsp. mustard (traditional or old-fashioned), salt, and pepper. Emulsify the vinaigrette until the preparation is smooth. You can add small spring onions or chopped herbs of your choice. The most classic vinaigrette, it can be enjoyed with most salads.

The Recipe For Honey And Balsamic Vinaigrette

Mix 2 tbsp. of honey with 1 tsp. of mustard. Add 2 tbsp. tablespoons of balsamic vinegar, salt, pepper, and mix. Pour in 4 tbsp. tablespoons of sunflower oil and whisk until the mixture is smooth.

The Yogurt Dressing Recipe

Whip a plain yogurt in a bowl, add 1 tsp. mustard, 2 tsp. tablespoons of olive oil, a few drops of lemon juice, salt, and pepper. Mix well and serve chilled. You can replace the yogurt with cottage cheese, and add little chopped chives.

The Lemon Vinaigrette Recipe

In a bowl, mix the juice of one lemon with 1 teaspoon. oil soup. Add the lemon zest, salt, and pepper and mix again.

Delicious with an ocean salad, smoked salmon, and pink shrimp or with a salad of zucchini, peas, and feta for example.

For Garlic And Fine Herb Dressing

Peel and finely chop 2 garlic cloves. Rinse and chop a bunch of fine herbs (tarragon, flat-leaf parsley, chives, chervil). In a bowl, mix 4 tbsp. tablespoon of sherry vinegar and 6 tbsp. tablespoons of olive oil. Season with salt and pepper, add the herbs and garlic, and whisk again.

Rich in flavors, this vinaigrette will enhance your raw vegetable salads, or possibly your cooked vegetables.

The Pesto Vinaigrette Recipe

For the pesto. Mix the leaves of a bunch of basil with 1 peeled garlic clove, 1 tsp. tablespoons of pine nuts, 25 g of grated Parmesan, and 4 tbsp. of olive oil, until a smooth and homogeneous pesto is obtained.

For the dressing. In a bowl, emulsify 4 tbsp. tablespoon olive oil, 2 tsp. tablespoons of wine vinegar, salt, and pepper. Add a good spoonful of pesto, and mix.

Print Recipe

Mediterranean Chicken and Potato Salad

Author: Kaoutar Cuisine: Mediterranean

Difficulty: Beginner Prep Time 30 min Total Time 30 mins

Servings: 4

Best Season: Summer

Description

A simple dish that convinces with its delicacy and contains the right amount of proteins and carbohydrates: ideal for those who prefer a healthy diet without sacrificing taste. Do you already have your mouth watering? Follow our recipe!

Ingredients

Servings

• 350 grams chicken breast
• 300 grams potatoes
• 100 milliliters mayonnaise
• lemon juice
• chopped parsley
• salt and pepper

Instructions

1. Peel the potatoes, pass them under cold running water, and cut them into cubes of the same size.

2. Pour them into a saucepan, cover them with cold water and bring them to the fire over high heat: starting from the moment of boiling, cook the potatoes for 15 minutes until they are soft without crumbling. Drain and let them cool.

3. Take the chicken breast, remove the white filaments and cut it into cubes. Pour the chicken into a bowl, season with extra virgin olive oil, lemon juice, salt, and pepper: mix and marinate for 10 minutes. 

4. Heat a non-stick pan and once boiling, pour the diced chicken with all its marinade. Cook for 5 minutes until the meat is well browned on all sides.

5. Pour the browned chicken and potatoes into a bowl, add the chopped parsley, mayonnaise, and a drizzle of extra virgin olive oil: mix so as to season all the ingredients evenly.

6. Let your salad rest in the fridge for 15 minutes before serving!