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

Among the variety of salads known today, potato and chicken snacks are especially popular. This is not surprising, since these products have long been consumed everywhere. At the same time, the combination of other components in the salad can be very different. Below are the recipes for such snacks using various dressings and ingredients.

Blue cheese option

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

For salad:

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

For refueling:

• 2/3 cup mayonnaise;
• 1/4 cup buttermilk;
• 1/3 cup of any hot sauce;
• 2 tsp Dijon mustard;
• 1 tbsp. l fresh parsley (chopped);
• kosher salt;
• freshly ground black pepper;
• 1/3 cup blue cheese (chopped).

How to cook it?

In a large bowl, mix the potatoes, pieces of chicken, onions and celery. Make dressing: in a separate bowl, combine mayonnaise, buttermilk, hot sauce, mustard and parsley. Then the salad recipe with chicken and potatoes is as follows:

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

Option with peas

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

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

Spring chicken salad

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

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

Hawaiian Chicken Salad

Chicken salad is found in the kitchens of almost all peoples. Combinations of products are offered different - 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 pickled cucumbers. To prepare you 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 chop);
• half a glass of chopped carrots;
• 3 bunches of green onions (finely chopped);
• 3 large hard boiled eggs (peeled and chopped);
• 1 cup young peas;
• sea ​​salt and freshly ground pepper (to taste);
• 3 sweet pickled cucumbers (coarsely chopped).

How to make a Hawaiian salad?

In a small bowl, mix the ingredients for the dressing, set aside. Put boiled potatoes, eggs, carrots, peas, chives and cucumbers in a large bowl. Add dressing and mix 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 Option

Sweet potatoes are very interesting in taste, and this recipe offers an alternative to traditional root crops. Having prepared a salad with chicken and potatoes from the sweet appearance of this vegetable, you will be pleasantly surprised. The rich filling in this dish compensates for the sweetness of potatoes. What you need:

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

For refueling:

• half a glass of mayonnaise;
• 1/3 cup buttermilk;
• 0.5 tsp salts;
• 0.25 tsp black pepper.

Sweet Potato Salad: The Cooking Process

This is an almost classic salad of mushrooms, chicken and potatoes. Peel, rinse and chop the sweet potatoes. Fill a large pot halfway with water. Bring to a boil. Add salt, mix and place slices of sweet potato.

Reduce heat to medium, cover and let the potatoes cook for 12-15 minutes. It should be gentle, but not soft. At the end of 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.

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

Transfer to a serving bowl, cover with plastic wrap and allow to soak in the refrigerator for 2 hours before serving.

Vegetable salad with chicken

You can cook this salad with potatoes and chicken for a quick bite. It is done very quickly. You will need:

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

How to cook a salad of fresh vegetables with chicken?

In a large bowl, mix all the ingredients except the dressing. Spread the salad evenly over the four serving plates. Season each serving with 3 tablespoons of dressing. Serve immediately.

Sandwich Option

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

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

How to cook chicken stuffing for sandwiches?

Grind the chicken breast with a meat grinder. Add the remaining ingredients and mix thoroughly. Adjust the amount of salt and pepper. Cool the mixture for at least 2 hours. Serve sandwiches with this white or brown bread salad.

Egg and greens option

This is a great salad with chicken, eggs, potatoes and various greens. To prepare it you will need:

• 750 grams of potatoes;
• 1 tablespoon of olive oil;
• 2 chicken breast fillets;
• 1 young lettuce (leaves must be separated);
• 4 hard boiled eggs and thickly sliced;
• 1/2 cup ranch salad
• 3 bunches of green onions, finely chopped.

Salad with egg and herbs: cooking process

Boil potatoes in a large pot in salt water for 10-12 minutes. It should be tender in consistency, but not fall apart. Set aside so that 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 pan, fill with cold water, bring to a boil over high heat, stirring occasionally (this helps the yolks to stay in the center). Reduce the heat to moderate, then cook them for seven minutes. After cool and chop.

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

Arrange the salad, potatoes, chicken and eggs on serving plates. Pour dressing. Season with pepper and salt. Sprinkle with green onions. Serve immediately.

Option with cherry tomatoes

This salad is interesting in that it is made without dressing. For him you need the following:

• 200 grams of potatoes, peeled and cut into slices;
• 200 grams of chicken breast fillet;
• 80 grams of avocado (cubes);
• 250 grams of cherry tomatoes (halves);
• 40 grams of young spinach;
• 2 tbsp. l vegetable oil;
• 2 grams of chicken spice mix;
• 1 lemon (slices).

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

Meanwhile, put the chicken on another tray, lightly oil and sprinkle with a mixture of spices. Bake for 15-20 minutes. Then set aside for 5 minutes.

Combine cherry tomatoes, avocados 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 plates. Serve with lemon slices.