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Chicken and Potato Salad Recipe

Chicken and Potato Salad Recipe

Chicken and Potato Salad Recipe

(insalata di pollo e patate)

Preparation time : 15 minutes + 20 minutes cooking time + 30 minutes cooling time

Ingredients for 4 servings

  • red or white potatoes 1/3 lb (150 g)
  • boneless chicken breasts 1 lb (400 g)
  • mixed salad greens 7 oz (200 g) about 1 package
  • balsamic vinegar 2/cup (150 ml)
  • extra-virgin olive oil 31/2tbsp (50 ml)
  • fresh sage 2-3 leaves, chopped
  • sprig of rosemary, chopped
  • salt and black pepper to taste

Method :

  1. Wash the chicken breasts and pat dry. In a skillet over medium heat, place the chicken breasts, 2 tablespoons of the balsamic vinegar, half of the herbs, a pinch of salt and just enough water to cover. Bring to a boil and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken from the liquid and let it cool.
  2. Peel the potatoes and boil in salted water until cooked but still firm, about 15 minutes. Let cool and cut into wedges.
  3. Cut the chicken into strips and toss with 2 tablespoons of the oil, the chopped herbs and a sprinkling of freshly ground pepper.
  4. Whisk together the remaining oil and balsamic vinegar with a pinch of salt. Toss with the salad greens in a large bowl and add the chicken and potato wedges. Toss lightly and serve.