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.