Potato Salad with Chicken and Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 1,787 mg | (45 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 455 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 potatoes
- salt
- 2 Kohlrabi
- 400 grams Tomatoes (Red and yellow)
- 1 Red onion
- 1 handful mixed Fresh herbs (such as parsley and chives)
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- freshly ground peppers
- sugar
- lemon juice
- 4 Tbsps Pastry flour
- 2 eggs
- 2 Tbsps Cornmeal
- 120 grams breadcrumbs
- 4 Chicken breasts (each 125 grams)
- 3 Tbsps vegetable oil
Preparation steps
For the potato salad, rinse the potatoes and cook for 20-25 minutes in boiling salted water. Drain and allow to evaporate.
Peel the kohlrabi and cook about 8 minutes in boiling salted water. Drain, rinse with cold water, drain and let cool. Peel both root vegetables and cut into slices.
For the salsa, rinse the tomatoes, cut in half, remove the stalk and approaches and cut into small cubes. Peel the onion and cut into fine dice. Rinse the herbs, shake dry and chop. Mix the tomatoes with the onion, herbs, oil and vinegar and season with salt, pepper, sugar and lemon juice. Layer the potato and kohlrabi slices flat on four plates, drizzle with half the salsa and let stand briefly.
For the breading, in three flat dishes place the flour, beaten eggs and cornmeal mixed with breadcrumbs. Rinse the chicken breasts, pat dry and season with salt and pepper. Sequentially dredge first with flour, then drag through the egg and coat with the breadcrumbs. Cook the chicken in a large skillet in hot oil on both sides until golden brown, 3-4 minutes (depending on meat thickness). Drain on paper towels, then cut into wedges and arrange on the potato salad. Drizzle with the remaining salsa and serve with salt and pepper.
