Chicken and Potato Salad
Chicken and Potato Salad - Delicious as a main course or a side dish: Potato salad Mediterranean style
Healthy, because
Even smarter
Nutritional values
With the preparation of this mayonnaise-free potato salad variant, even inexperienced people can manage. The pine nuts not only provide a crunchy bite, but also a varied mix of minerals. These include the trace element manganese, which supports insulin production and is therefore particularly important for diabetics.
If you want to save even more fat and thus calories, choose the low-fat variant of sheep's cheese for your salad.
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,273 mg | (32 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 366 mg | |||
| Cholesterol | 186 mg |
Ingredients
- Ingredients
- 20 grams golden raisin
- 2 Chicken breasts (about 350 grams)
- salt
- peppers
- 1 Tbsp olive oil
- 25 grams Pine nuts
- 30 grams black olives (pitted, brined in oil)
- 250 grams waxy potatoes
- 3 Tbsps Pesto
- 3 stalks Basil
- 75 grams mild Feta
Kitchen utensils
Preparation steps
Place raisins in a small bowl, cover with warm water and soak for 10 minutes.
Rinse the chicken breasts, pat dry and season with salt and pepper.
Heat oil in a pan over medium heat. Cook chicken until seared, about 3 minutes on each side. Add enough water to just cover the chicken, then cover pan and simmer until chicken is cooked through, about 4 minutes more.
Remove chicken. Allow to cool and cut into 1 cm (approximately 1/2-inch) cubes.
Lightly toast the pine nuts in a dry small skillet. Coarsely chop the olives.
Drain the raisins and coarsely chop. Add raisins, pine nuts and olives to the chicken mixture.
Peel potatoes and cut into 1 cm (approximately 1/2-inch) cubes. Cook in a pot of boiling salted water until tender, about 9 minutes.
Stir 2 tablespoons of the potato water into the chicken mixture.
Drain the potatoes and add to the chicken mixture along with the pesto. Let stand about 10 minutes to allow flavors to meld.
Rinse basil, shake dry, pluck leaves and coarsely chop. Garnish salad with crumbled feta and serve.
