Salad with chicken, potatoes, and whole grain crunch
This fresh salad is filling and sure to impress your guests. The dish is well suited for weekends, as it takes a bit of time to prepare. This recipe meets the Whole Grain Logo requirements.
Ingredients
Salat
- 500 g potatoes
- 2 egg
- 2 bunches spring onions approx. 200 g
- 10 radishes without tops
- ½ pointed cabbage
- 250 g peas
Chicken
- 320 g chicken breast
- 1 tbsp rapeseed oil
- ½ tsp flake salt
- pepper
Dressing
- 4 dl natural yogurt 1 5%
- 1 ½ tbsp Dijon mustard
- 1 ½ tbsp liquid honey
- 1 tsp flake salt
- pepper
Whole grain crunch
- 100 g wheat kernels
- 1 ½ tbsp rapeseed oil
- 1 large bunch of parsley approximately 100 g
- Grated zest of 1 untreated lemon
- ½ tsp flake salt
Instructions
Make sure to do the following first
- Cook the wheat kernels for the whole grain crunch according to the instructions on the package.
- Scrub the potatoes and boil them for about 12 minutes, depending on their size. Turn off the heat and let the potatoes sit for about 5 minutes. Allow the potatoes to cool.
- Boil the eggs and let them cool.
Chicken
- Cut the chicken breasts into strips. Heat the oil in a non-stick pan and cook the chicken for about 6 minutes until it is tender. Season with salt and pepper.
Potato salad
- Slice the potatoes. Clean the spring onions and slice them. Slice the radishes into thin slices. Remove the core from the pointed cabbage and finely shred the cabbage.
- Mix the ingredients for the dressing together.
- Toss the boiled potatoes with the pointed cabbage, radishes, and peas, then mix with the dressing.
- Peel the eggs and cut them into quarters.
Whole grain crunch
- Heat the oil in a non-stick pan and toast the drained cooked wheat kernels until they are lightly golden.
- Rinse and chop the parsley, then toss it with the toasted kernels, grated lemon zest, and salt.
- Assembling the salad
- Plate the potato salad with eggs and chicken, then sprinkle with the whole grain crunch and spring onions.
Tip
- Whole grains can be beneficially included in several of the day's meals. In this dish, you get whole grains in the form of whole wheat kernels.
- You can easily swap some of the ingredients with what you have in the fridge. For example, try using other finely chopped vegetables or grains. This way, you can make use of your leftovers.
- If you've bought more chicken than needed for the dish, you can freeze it in smaller portions and use it for other meals. You can also cook it and use it the next day for lunch, paired with a tasty salad or something similar.
- If you have leftover boiled potatoes, they taste fantastic on a slice of rye bread with cress, mayonnaise, red onions, or a sprinkle of curry.