Salad with young potatoes, celery stalks and chicken fillet
Salad with young potatoes, celery stalks and chicken fillet is a recipe with fresh ingredients from the Chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g new potatoes
- Salt
- 3 stalks of celery
- 200 g grainy cream cheese
- 150 g plain yogurt
- 1 tsp Mustard
- pepper (ground)
- 1 splash Lemon juice
- 500 g chicken breast fillet (pre‑cooked, skinless)
- 2 tbsp Vegetable oil
- mint (for garnish)
Instructions
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1.
Wash the potatoes and boil them in salted water for about 30 minutes.
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2.
Meanwhile wash, trim, and cut the celery into diagonal thin slices. Mix the cream cheese with yogurt and mustard, season with salt, pepper, and lemon juice.
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3.
Rinse the chicken, pat dry, season with salt and pepper, then sear it in a hot pan with oil until both sides are golden brown. Reduce heat and let the meat finish cooking.
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4.
Drain the potatoes, halve or quarter them, mix with celery and the cheese dressing, taste, and arrange in a bowl. Slice the cooked chicken into pieces, place on top, and garnish with mint leaves before serving.
