Cooking Light Potato Chicken and Fresh Pea Salad

Revamp your weeknight dinners with this vibrant and wholesome Cooking Light Potato Chicken and Fresh Pea Salad, a perfect blend of satisfying textures and fresh flavors. Tender baby potatoes, juicy grilled chicken breast, and sweet, crisp peas are tossed with a zesty Dijon vinaigrette, creating a dish that's as nutritious as it is delicious. Enhanced with aromatic fresh dill and nestled on a bed of mixed greens, this salad makes a light but filling meal ideal for any season. Ready in just 40 minutes, this simple yet sophisticated recipe is perfect for busy weeknights or weekend gatherings, offering a delightful mix of protein, vegetables, and tangy dressing in every bite. Keywords: light potato chicken salad, fresh pea salad recipe, healthy dinner idea, quick and easy salad recipe.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 g baby potatoes
• 2 pieces boneless, skinless chicken breasts
• 200 g fresh peas
• 100 g mixed salad greens
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp fresh dill
• 1 tbsp lemon juice
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Wash the baby potatoes thoroughly. Leave the skins on and cut them into bite-sized halves or quarters, depending on their size.

Step 2

Bring a medium pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until fork-tender. Drain and set aside to cool slightly.

Step 3

While the potatoes are cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for 5 minutes before slicing into thin strips.

Step 4

In the same pot used for the potatoes, bring fresh water to a boil. Add the peas and blanch them for 2-3 minutes, or until bright green and tender. Immediately drain and rinse under cold water to stop the cooking process.

Step 5

In a small bowl, whisk together the remaining olive oil, white wine vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper to create the vinaigrette.

Step 6

In a large serving bowl, layer the mixed salad greens, cooked potatoes, sliced chicken, and fresh peas. Drizzle the prepared vinaigrette over the salad.

Step 7

Sprinkle the salad with freshly chopped dill and gently toss until all ingredients are evenly coated with the dressing.

Step 8

Serve immediately and enjoy your Cooking Light Potato Chicken and Fresh Pea Salad!

Nutrition Facts

Serving size	(1262.5g)

Amount per serving	% Daily Value*
Calories	1556.6

Total Fat 57.7g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 295.8mg	0%
Sodium 2932.8mg	0%
Total Carbohydrate 127.2g	0%
Dietary Fiber 18.6g	0%
Total Sugars 21.7g
Protein 130.8g	0%

Vitamin D 3.5IU	0%
Calcium 210.8mg	0%
Iron 11.5mg	0%
Potassium 3832.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 33.7%

Carbs: 32.8%