Cooking Light Potato Chicken and Fresh Pea Salad
Revamp your weeknight dinners with this vibrant and wholesome Cooking Light Potato Chicken and Fresh Pea Salad, a perfect blend of satisfying textures and fresh flavors. Tender baby potatoes, juicy grilled chicken breast, and sweet, crisp peas are tossed with a zesty Dijon vinaigrette, creating a dish that's as nutritious as it is delicious. Enhanced with aromatic fresh dill and nestled on a bed of mixed greens, this salad makes a light but filling meal ideal for any season. Ready in just 40 minutes, this simple yet sophisticated recipe is perfect for busy weeknights or weekend gatherings, offering a delightful mix of protein, vegetables, and tangy dressing in every bite. Keywords: light potato chicken salad, fresh pea salad recipe, healthy dinner idea, quick and easy salad recipe.
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Recipe Information
Ingredients
- 500 g baby potatoes
- 2 pieces boneless, skinless chicken breasts
- 200 g fresh peas
- 100 g mixed salad greens
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp fresh dill
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Wash the baby potatoes thoroughly. Leave the skins on and cut them into bite-sized halves or quarters, depending on their size.
Bring a medium pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for 5 minutes before slicing into thin strips.
In the same pot used for the potatoes, bring fresh water to a boil. Add the peas and blanch them for 2-3 minutes, or until bright green and tender. Immediately drain and rinse under cold water to stop the cooking process.
In a small bowl, whisk together the remaining olive oil, white wine vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper to create the vinaigrette.
In a large serving bowl, layer the mixed salad greens, cooked potatoes, sliced chicken, and fresh peas. Drizzle the prepared vinaigrette over the salad.
Sprinkle the salad with freshly chopped dill and gently toss until all ingredients are evenly coated with the dressing.
Serve immediately and enjoy your Cooking Light Potato Chicken and Fresh Pea Salad!
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.7 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3832 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
