Spring salad with chicken and potatoes
Votes: 6
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 331, total fat 17 G., saturated fats 3 G., proteins 27 G., carbohydrates 19 G., fiber 5 G., cholesterol 60 mg, sodium 223 mg, sugar 4 G.
Calories 331, total fat 17 G., saturated fats 3 G., proteins 27 G., carbohydrates 19 G., fiber 5 G., cholesterol 60 mg, sodium 223 mg, sugar 4 G.
Fresh, juicy vegetables lend a springtime flavor to this salad: romaine lettuce, cucumber, bell pepper, and radish. Chicken and small new potatoes add heartiness and texture. Boil the potatoes in their skins to preserve the beneficial micronutrients. You can also use leftover chicken, for example. A yogurt dressing with green onions, fresh tarragon, a little wine vinegar, and olive oil adds a pleasant tartness to the salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 grilled chicken, skin removed, meat shredded (about 2 cups)
- 220 g small red potatoes, halved
- 2 tbsp chopped chives
- 2 tbsp. l. chopped tarragon
- 2 tablespoons white wine vinegar
- 1/4 cup plain low-fat Greek yogurt
- 1/4 cup olive oil
- 4 romaine lettuce hearts, torn
- 4 radishes, sliced
- 1 yellow bell pepper, thinly sliced
- 1 cucumber, peeled, halved, seeded and diced
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Recipes with similar ingredients: grilled chicken, red potatoes, cucumbers, radish, sweet pepper, romaine lettuce, wine vinegar, yogurt, tarragon
Cooking the dish according to the recipe:
- Place the potatoes in a small saucepan and cover with water. Season with salt, cover, and cook until tender, about 6 minutes. Drain and let cool.
- Meanwhile, in a food processor, puree the chives, tarragon, vinegar, yogurt, 0.5 teaspoon salt, and pepper to taste. Gradually whisk in the olive oil to create a thick dressing.
- In a large bowl, combine the romaine lettuce, potatoes, chicken, cucumber, radishes, and bell pepper with the dressing. Season with salt and pepper to taste.
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