Salad with potatoes and chicken: a step-by-step recipe with a description and photo, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Among the variety of salads known today, potato and chicken appetizers have gained particular popularity. This is not surprising, since these products have long been eaten everywhere. In this case, the combination of other components in the salad can be very different. Below are recipes for these appetizers using various dressings and ingredients.

Blue cheese variant

This is a very simple chicken, potato and cheese salad. For it you will need the following ingredients.

For salad:

• 500 grams fried chicken breast cut into pieces;
• 1 kg young red potatoes, boiled and chopped;
• 1/3 cup red onion (finely diced);
• 1/3 cup chopped celery.

For refueling:

• 2/3 cup mayonnaise;
• 1/4 cup buttermilk;
• 1/3 cup any hot sauce;
• 2 tsp Dijonmustard;
• 1 tbsp l. fresh parsley (chopped);
• kosher s alt;
• freshly ground black pepper;
• 1/3 cup blue cheese (shredded).

How to make it?

In a large bowl, mix potatoes, chicken pieces, onion and celery. Make dressing: In a separate bowl, combine mayonnaise, buttermilk, hot sauce, mustard, and parsley. Then the chicken and potato salad recipe is done like this:

Pour the dressing into the main ingredients mixture and mix well. Add s alt and pepper to taste (if desired). Garnish with crumbled cheese, drizzle a few drops of hot sauce over the top and serve.

Polka variant

This is a good option for a light spring meal. You can serve this salad with potatoes and chicken as an appetizer or as a meal on its own. For it you will need:

• 500 grams of small potatoes, cut in half;
• 1 cup (120 grams) baby peas;
• 1 chicken fillet, fried and coarsely chopped;
• 2 onions, thinly sliced;
• 2 celery (diced);
• 120 grams long cucumber;
• 1/3 cup (100 grams) mayonnaise;
• 2 tablespoons lemon juice;
• 2 tbsp. l. green onions (chopped);
• 2 tbsp. l. almond flakes (toasted);
• lemon zest.

Spring chicken salad

This is a fairly light chicken, potato and cucumber salad. It is prepared as follows:

1. Boil the potatoes in a large pot of s alted water for 10 minutes.
2. Add peas and cook 2 more minutes or until bright green.
3. Pour the vegetables with cold water. Drain it very carefully.
4. Use the back of a wooden spoon to lightly crush potatoes and peas. Place them in a large bowl.
5. Add chicken, onions, celery and cucumbers. Stir gently.
6. Meanwhile, combine mayonnaise, lemon juice and green onions in a separate bowl. Add half of the dressing to the chicken mixture and stir through.
7. Pour over the remaining dressing. Sprinkle with almonds and lemon zest.

Hawaiian chicken salad

Chicken salad is found in the cuisines of almost all nations. Various combinations of products are offered - depending on regional characteristics. In the Hawaiian version, there is always a combination of spicy and sweet, so you get a salad of chicken, potatoes, carrots and pickles. For cooking, you will need the following.

For refueling:

• 1/4 cup mayonnaise;
• 2 tbsp. l. cucumber marinade;
• 1 tbsp l. mustard.

For salad:

• 700 grams of potatoes (cook, peel and cut);
• half a cup of chopped carrots;
• 3 green onion bunches (finely chopped);
• 3 large hard-boiled eggs (peeled and chopped);
• 1 cup baby peas;
• sea s alt and fresh ground pepper (to taste);
• 3 sweet pickled cucumbers (largechopped).

How to make Hawaiian salad?

In a small bowl, combine dressing ingredients, set aside. Place the boiled potatoes, eggs, carrots, peas, green onions, and cucumbers in a large bowl. Add dressing and stir gently.

You can vary the amount and composition of the ingredients yourself. For example, add cheese to a salad with chicken, potatoes and eggs (as an additional component or as a substitute for something).

Sweet potato variant

Sweet potatoes are quite interesting to taste, and this recipe offers an alternative to the traditional root vegetable. When you prepare a salad with chicken and potatoes from the sweet look of this vegetable, you will be pleasantly surprised. The rich filling in this dish offsets the sweetness of the potatoes. What you need:

• 4 large sweet potatoes (peeled and cut into pieces);
• 1/2 small red onion (finely chopped);
• 2 celery stalks (diced);
• 2 tbsp. l. parsley (chopped leaves);
• 200 grams canned mushrooms;
• 200 grams of smoked chicken fillet (cubed);
• 1 teaspoon s alt.

For refueling:

• half a cup of mayonnaise;
• 1/3 cup buttermilk;
• 0.5 tsp s alt;
• 0, 25 tsp black pepper.

Sweet potato salad: cooking process

This is almost a classic salad of mushrooms, chicken and potatoes. Peel, wash and cut sweet potatoes. Fill inlarge saucepan halfway with water. Bring to a boil. Add s alt, stir and add sweet potato pieces.

Reduce the heat to medium, cover and let the potatoes cook for 12-15 minutes. It should be tender, but not soft. After cooking, prepare an ice bath. Fill a large bowl with ice and water. Using a large strainer, transfer the sweet potatoes to an ice bath. Leave the potatoes for 10-12 minutes.

Chop the chicken, mushrooms, red onion, parsley and celery as above. Prepare dressing by combining mayonnaise, buttermilk, s alt, and black pepper in a separate bowl. Add chilled sweet potatoes, other ingredients and parsley, mix well. Try and adjust the taste. Add more mayonnaise if desired.

Transfer to a serving bowl, cover with plastic wrap and refrigerate for 2 hours before serving.

Vegetable salad with chicken

You can make this potato and chicken salad for a quick snack. It is done very quickly. You will need:

• 350 grams of lettuce, carrot and red cabbage mix;
• 350 grams boiled or baked chicken breasts, chilled and coarsely chopped;
• 1 red bell pepper, cut into pieces;
• 200 grams boiled and chilled potatoes (cubes);
• 3/4 cup sour cream and herb mix.

How to make fresh vegetable salad with chicken?

In a large bowl, mix everythingingredients other than dressing. Divide the salad evenly among four serving bowls. Top each serving with 3 tablespoons of the dressing. Serve immediately.

Sandwich option

As you know, a salad with potatoes and chicken is served not only in serving plates, but also as a filling for sandwiches or tartlets. In this case, the combination of ingredients is very original. For example, you could try the following:

• 1 baked chicken breast;
• 2/3 cup celery (finely chopped);
• a glass of boiled potatoes (chopped);
• half red onion (chopped);
• 3/4 cup almonds (toasted and dried);
• 1 cup red grapes (halved);
• 3/4 cup mayonnaise;
• half a cup of chili sauce (sweet);
• 1/2 tsp black pepper;
• sea s alt to taste.

How to make chicken filling for sandwiches?

Chop the chicken breast with a meat grinder. Add remaining ingredients and mix thoroughly. Adjust the amount of s alt and pepper. Refrigerate the mixture for at least 2 hours. Serve sandwiches with this white or black bread salad.

Variant with egg and herbs

This is a great salad option with chicken, eggs, potatoes and a variety of greens. For its preparation you will need:

• 750 grams of potatoes;
• 1 tbsp olive oil;
• 2 chicken breast fillets;
• 1 young lettuce (leaves should be separated);
• 4 eggs, hard-boiled and sliced thick;
• 1/2 cup ranch salad;
• 3 green onions, thinly sliced.

Salad with egg and herbs: cooking process

Cook the potatoes in a large pot of s alted water for 10-12 minutes. It should be tender in texture, but not fall apart. Set aside so it can cool. Then cut into small pieces.

To thoroughly boil the eggs, hold them for a while at room temperature. Then place them in a medium saucepan, cover with cold water, bring to a boil over high heat, stirring occasionally (this helps the yolks stay in the center). Reduce the heat to medium, then simmer them for seven minutes. After cooling and cutting.

Meanwhile, heat the oil in a large skillet over low heat. Fry the chicken fillets for 5-6 minutes on each side, or until brown and completely cooked meat inside. Transfer to a plate, refrigerate for a few minutes, then cut into pieces.

Spread lettuce, potatoes, chicken and eggs on serving plates. Pour over the dressing. Season with pepper and s alt. Sprinkle with green onions. Serve immediately.

Variant with cherry tomatoes

This salad is interesting because it is made without dressing. For it you need the following:

• 200 grams potatoes, peeled and cut into wedges;
• 200 grams chicken breast fillet;
• 80 grams avocado (cubed);
• 250 grams of cherry tomatoes (halved);
• 40 grams of baby spinach;
• 2 tbsp. l. vegetable oil;
• 2 grams chicken spice mix;
• 1 lemon (sliced).

Preheat oven to 200°C. Cover two baking sheets with non-stick baking paper. Place potato wedges on one of them and drizzle lightly with oil. Bake for 30 minutes or until golden.

Meanwhile, place chicken fillet on another tray, lightly oil and sprinkle with spice mixture. Bake for 15-20 minutes. Set aside then for 5 minutes.

Mix cherry tomatoes, avocado and spinach leaves in a small bowl. Cut the chicken into pieces. Divide the potato wedges, chicken, and the rest of the mixture between serving bowls. Serve with lemon wedges.