Chicken, Ham and Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams mixed Lettuce (such as Lollo Rosso, Biondo, Oak leaf and iceberg lettuce)
- 1 Fennel bulb
- 2 Chicken breasts
- 1 mild Pepperoncini
- 100 ham (diced)
- 100 grams diced Cheese
- 200 grams cooked potatoes (peeled and diced)
- 4 Tbsps apple cider vinegar
- 1 tsp honey
- 7 Tbsps sunflower oil
- salt
Preparation steps
1.
Rinse the lettuce, pat dry, remove the leaves and roughly chop.
2.
Cut the fennel bulb into quarters, reserve the greens for garnish and cut into small cubes.
3.
Rinse the chicken breasts, pat dry and season with salt. Sauté the chicken in 2 tablespoons of sunflower oil for about 5 minutes on each side, until golden brown. Remove from heat, allow to cool slightly and cut into thin strips.
4.
Rinse the peperoncini and slice thinly.
5.
In a large bowl, combine the lettuce, diced fennel, chicken breast strips, ham, cheese and potatoes.
Whisk together the apple cider vinegar, honey and remaining sunflower oil. Season with salt, drizzle over the salad and toss to combine. Garnish with the fennel leaves and serve.
