Potato Chicken Salad with a Basil Parsley Mayonnaise
Elevate your salad game with this vibrant Potato Chicken Salad featuring a luscious Basil Parsley Mayonnaise. Perfectly tender baby potatoes and juicy, pan-seared chicken breast form the hearty base of this recipe, while sweet cherry tomatoes, crisp red onion, and creamy hard-boiled eggs add layers of flavor and texture. The true star, however, is the herbaceous homemade mayonnaise, blended with fresh basil, parsley, garlic, and a splash of lemon juice for a fragrant, zesty twist that ties everything together. Easy to prepare and ready in under an hour, this salad shines as a wholesome lunch, a light dinner, or a standout addition to your picnic or potluck spread. Serve it chilled for a refreshingly delicious experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Baby potatoes
- 400 g Chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 200 g Mayonnaise
- 10 g Fresh basil leaves
- 10 g Fresh parsley leaves
- 1 tbsp Lemon juice
- 1 Garlic clove
- 150 g Cherry tomatoes
- 1 Red onion
- 2 Hard-boiled eggs
Instructions
Wash the baby potatoes thoroughly and place them in a pot of salted water. Bring the water to a boil and cook the potatoes for 12-15 minutes, or until fork-tender. Drain, let them cool slightly, and then cut them into halves or quarters depending on their size.
While the potatoes are cooking, season the chicken breast with 0.5 tsp salt, 0.25 tsp black pepper, and a drizzle of olive oil. Heat a skillet or grill pan over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Remove from heat, let it rest for 5 minutes, then shred or dice.
To make the basil-parsley mayonnaise, combine the mayonnaise, fresh basil leaves, fresh parsley leaves, lemon juice, and garlic clove in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning with additional salt or lemon juice, if necessary.
Slice the red onion thinly and halve the cherry tomatoes. Peel and quarter the hard-boiled eggs.
In a large mixing bowl, combine the cooked potatoes, shredded chicken, cherry tomatoes, and sliced red onion. Add the basil-parsley mayonnaise and gently toss until everything is well coated.
Transfer the potato chicken salad to a serving dish. Top with the quartered hard-boiled eggs and a sprinkle of freshly ground black pepper for garnish.
Serve immediately or chill in the refrigerator for 30 minutes before serving for a cold salad.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 14.8 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 273 mg | 21% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4126 mg | 88% | |
*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.
