Chicken Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 38.36 g | (39 %) | ||
| Fat | 17.01 g | (15 %) | ||
| Carbohydrates | 54.74 g | (36 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.32 g | (14 %) |
| Vitamin A | 73.05 mg | (9,131 %) | ||
| Vitamin D | 0.97 μg | (5 %) | ||
| Vitamin E | 4.31 mg | (36 %) | ||
| Vitamin B₁ | 0.47 mg | (47 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 21.36 mg | (178 %) | ||
| Vitamin B₆ | 0.81 mg | (58 %) | ||
| Folate | 85.63 μg | (29 %) | ||
| Pantothenic acid | 1.06 mg | (18 %) | ||
| Biotin | 1.56 μg | (3 %) | ||
| Vitamin B₁₂ | 0.93 μg | (31 %) | ||
| Vitamin C | 36.82 mg | (39 %) | ||
| Potassium | 1,144.55 mg | (29 %) | ||
| Calcium | 102.45 mg | (10 %) | ||
| Magnesium | 68.52 mg | (23 %) | ||
| Iron | 3.79 mg | (25 %) | ||
| Iodine | 27.4 μg | (14 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.41 g | |||
| Cholesterol | 150.89 mg |
Ingredients
- For the salad
- 600 grams potatoes
- salt
- 1 tsp Caraway
- 1 onion
- 150 milliliters Chicken broth
- 2 Tbsps Wine vinegar
- 1 tsp sharp Mustard
- 1 pinch sugar
- peppers
- 100 grams Radish
- 2 Tbsps scallions
- 3 Tbsps Canola oil
- For the chicken
- 4 Chicken breasts (about 140 grams)
- 1 Tbsp lemon juice
- salt
- peppers
- 4 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- vegetable oil (for frying)
- Cress (for garnish)
Preparation steps
Rinse the potatoes and boil in salt water with the caraway for 30 minutes. Drain, peel, and cut into slices. Peel and finely chop the onion. Boil the onion with the broth. Remove from the heat, stir in the vinegar and mustard. Season with sugar, salt and pepper. Pour the mixture over the potatoes, mix loosely and let sit for 15 minutes.
Rinse and slice the radishes.
Rinse, pat dry and cut the chicken breasts into strips. Drizzle with lemon juice and season with salt and pepper. Dip the chicken strips in flour, cover in the beaten eggs and coat with the breadcrumbs. Fry in hot oil (170°C, approximately 350°F) for 3-4 minutes until golden brown. Drain on paper towls and keep warm in the oven (80°C, approximately 175°F).
Mix the radish and chives with the oil. Mix into the potato salad. Serve with the fried chicken and garnished with watercress.
