Chicken and potato salad

 Chicken and potato salad

Chicken and potato salad is a cold one-pot meal that is easy to prepare. An easy recipe ideal for a lunch break at the office that satiates without weighing you down, but is also good for a quick lunch or a summer dinner.

• 1 whole roasted chicken breast
• 2 hard-boiled eggs
• 3 boiled potatoes
• 4-5 pickled gherkins
1 tablespoon of mayonnaise
• 2 tablespoons of extra virgin olive oil
• salt
• pepper

Chicken and potato salad is a cold dish that can be made in a short time with simple ingredients, and that can be left over from previous preparations, such as hard-boiled eggs, boiled potatoes and roast chicken. A complete dish that satisfies the appetite without weighing down.

With its soft, white meat and delicate flavor, chicken can be combined with many other ingredients, making it an excellent base for many different salads. It can be combined with eggs and potatoes as in this recipe, but also with peppers and capers as in the salad of chicken and sweet and sour peppers. It can be combined with lettuce and celery as in the chicken salad and also with onions and olives as in the summer chicken salad. Also super tasty and light is the chicken salad with yogurt mayonnaise and green beans.

All these salads, as well as the chicken and potato salad, can be prepared in advance, stored in the refrigerator and seasoned only at the time of serving. A clever idea to think about even for an aperitif with friends or an informal dinner.

To make the chicken and potato salad, first cut the chicken breast into strips. Then peel the potatoes, cut them in half lengthwise first, then into regular chunks.

Drain the gherkins from their water and cut them into chunks. Peel the eggs and slice them. Distribute the potatoes, chicken and gherkins in a serving dish or salad bowl.

Season with salt and pepper and mix. Add the eggs. Dress the chicken and potato salad with the oil and mayonnaise spread in clumps.

Niçoise salad

 Niçoise salad

A mix of flavorful and colorful ingredients come together in this recipe with an unmistakable name and flavor. This is the niçoise salad, a rich single dish ideal for an appetizing summer lunch.

• INGREDIENTS
• 300 g of tuna in oil
• 15 taggiasca olives
• 150 g of green beans
• 5-6 anchovy fillets
• 2 auburn tomatoes
• 2 hard-boiled eggs
• 1 head of lettuce
• 1 cucumber
• 1 yellow bell pepper
• 1 celery heart
• 2 tablespoons of white wine vinegar
• ½ a red onion from Tropea
• 4-5 tablespoons of extra virgin olive oil
• salt

The recipe of salad niçoise, as its name suggests, is a specialty of the French Riviera, and in particular of the city of Nice, known all over the world. It is made of many ingredients of different colors and consistencies which make it a rich and tasty dish.

After a day at the beach, for a lunch at the office or a quick dinner, salads of this type are the best solution to bring to the table in a few minutes a dish that is appreciated for the speed of preparation (this is prepared in less than half an hour), for the freshness and for being appetizing and satisfying at the same time.

If you are also fans of the genre, try also the spicy fish salad, an unusual idea to use the sea bass, the summer chicken salad, with boiled potatoes, onions and olives, and the tasty salad with grilled chicken, with tomatoes, olives, cucumbers and red onion.

And if you still haven't found inspiration, also check out the 23 healthy and light summer recipes to fight the great heat.

Start preparing the niçoise salad by cutting the onion into rounds and soaking it in cold water for 30 minutes. Spike the green beans and cook them in boiling salted water for 7-8 minutes. Clean the lettuce, chop it and put it in a salad bowl. Add the tomatoes cut into wedges.

Add the beans cut into smaller pieces. Cut the bell bell pepper into julienne, removing the stalk, seeds and white filaments inside, then add it to the other ingredients in the salad bowl.

Also add the drained onions and the peeled cucumber cut into wedges. Then add the celery cut into chunks, the drained tuna, the hard-boiled eggs cut into wedges and the olives.

Finish the salad with the chopped anchovy fillets. Dress it with an emulsion prepared with vinegar, oil and a pinch of salt and mix well. The niçoise salad is ready to be enjoyed.