Chicken and potato salad

Chicken and potato salad

20 min
Discover the perfect mix of tender chicken fillets and golden-roasted potatoes in our chicken and potato salad. This dish combines soft white cheese, crisp vegetables, and bold horseradish. Whether for a family meal or a summer picnic, this salad brings a refreshing change to the usual fare. 
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Instructions

  • Preheat oven to 225 °C and place an oven tray in the oven to heat up.
  • Wash and boil the small potatoes for approximately 10 minutes before draining them and adding them to the preheated oven tray.
  • Drizzle the potatoes with grapeseed oil, return the tray to the oven, and roast for 12–15 minutes. Toss the potatoes around on the tray every so often.
  • Cut the green paprika into medium-small cubes and slice the white asparagus diagonally into bite-size pieces.
  • Preheat a grill pan, add butter, and allow it to brown slightly.
  • Grill the chicken for 4 minutes on each side and sprinkle with smoked paprika.
  • Add salt to taste and remove the chicken from the heat.
  • Add asparagus pieces and green pepper cubes to the chicken and toss.
  • After 1 minute, add red onion to the grill pan, which is cooling down.
  • Finally, add potatoes and toss all the ingredients together.
  • Garnish with horseradish and chives.
Enjoy!

FAQ: Questions about chicken and potato salad

If you have questions about preparation or how to store your chicken and potato salad, look no further. The FAQ section below provides clear answers to ensure your salad remains tasty.

Can I make this chicken and potato salad in advance?
Yes, this chicken and potato salad can be made in advance. Start by roasting the potatoes as the recipe directs. Once they are nicely crisped, allow them to cool completely before placing them in an airtight container in the refrigerator. They can be briefly reheated in the oven just before assembling the salad to restore their crispy texture. For the chicken, grill it according to the instructions. After it cools, refrigerate it. Prepare the vegetables and keep them in separate containers in the fridge. When you are ready to serve, combine the chicken, potatoes, and vegetables a few hours beforehand, allowing the flavours to meld nicely. However, hold off on adding the horseradish and chives until just before serving to maintain their sharp, fresh flavours.
How long can I store the chicken potato salad?
You can store chicken potato salad in the fridge for up to 3 days. Keep it in an airtight container to ensure it stays fresh. If you have chilled the salad, let it warm up slightly at room temperature before serving. Remember not to leave it out for too long, especially on hot days, to keep it fresh and delicious.

Ingredients

Apetina® Original White Cheese In Brine
200 g
Chicken inner fillets
500 g
Small potatoes
600 g
Green pepper
1
White asparagus
6
Red onion, in slices
½
Horseradish
2 tbsp
Chives
2 tbsp
Grapeseed oil
100 ml
Butter for baking
15 g
Smoked paprika
Salt
Other recipes
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Tips: Making a tasty chicken and potato salad

Discover how to take your chicken and potato salad to the next level with these essential tips. These suggestions will help you use leftovers and prepare the ingredients properly.

Use leftover chicken

Leftover chicken works well in this recipe. It is a smart way to use leftovers, as long as they have been kept fresh in the fridge. Adding leftover chicken cuts down on waste and prep time. If you prefer, gently warm the chicken before mixing it into the salad to enhance its flavour and texture.

Check the chicken is fully cooked

To confirm if the chicken is fully cooked, check the internal temperature with a meat thermometer. It should read 74 °C at the thickest part. The chicken should also feel firm, and the juices should be clear when you cut into it. If you do not have a meat thermometer, slice into the centre of the fillet. It should be white throughout, with no pink areas.

Pick the right potatoes

Choose waxy potatoes such as Yukon Gold for your chicken and potato salad. They keep their shape after cooking and offer an almost creamy texture. New potatoes also work well, as they have a firm yet tender quality that complements the other ingredients. If possible, pick smaller potatoes, as they cook more evenly, whether roasted whole or cut in halves.

Grilled chicken and potato salad

Indulge in the crispy grilled chicken and potato salad that excites the palate with creamy white cheese and vegetables. The chicken is grilled to golden perfection, offering a smoky and savoury taste that contrasts beautifully with the creamy, tangy white cheese cubes. The potatoes are roasted until golden and crisp, providing a satisfying crunch and a buttery softness inside, making each bite a delight. Bring your family and friends together under the sky or around the dinner table and enjoy this tasty salad.

With white asparagus, white cheese, green pepper, and horseradish

This chicken and potato salad delivers delights with exciting vegetables and tangy white cheese. White asparagus adds a refined, nutty taste, while the creamy white cheese cubes make sure to bring a contrasting sharpness. The addition of green pepper introduces a crisp freshness and brings a bit of colour to the plate. To finish off with a strong and spicy spark, we garnish with horseradish, which really makes the salad come alive.

Ideal for warm summer evenings

Long summer evenings call for dishes that complement the relaxed atmosphere, and our chicken and potato salad does just that. Whether for a barbecue, a picnic, or a quiet dinner at home, our recipe captures the casual vibe of summer. But do not worry if summer does not show up. We have made sure the potato salad with chicken and vegetables is great enough for any day of the year. So why wait? Try out the recipe now!

Also, try our other potato-based dishes, like a crisp new potato salad or a simple spinach potato salad. For a larger meal, try our steak with fennel salad and white cheese spinach. The steaks can easily be prepared on the grill if you want to take advantage of the great weather.

Add your own touch

You can go in many different directions if you want to add or substitute ingredients in our chicken and potato salad recipe. You can add soft-boiled eggs to your salad to give it a rich, velvety texture from the runny yolk. The bright yellow yolk also brings a pop of colour. Similarly, you can choose hard-boiled eggs for a firmer feel. Both the white and the yolk have a denser texture that pairs well with the potatoes, chicken, and vegetables.

Chives add a gentle onion flavour to the salad, while other herbs offer exciting alternatives. Basil brings a sweet, peppery note, while parsley introduces a fresh, slightly bitter taste. Dill adds a hint of anise that pairs well with the creamy white cheese and sharp horseradish.

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