Cool Down Summer Potato Salad & Chicken Cutlets

It can be challenging to strike the right balance of light and filling meal options in the heat of summer, but this simple and tasty lunch option always does the trick. The filling protein in the chicken and boiled egg is balanced with healthy carbs from the potato salad and topped with a fresh portion of salad greens. Put together this recipe in minutes and feed some friends. Recipe makes 2 to 3 portions.


𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦


• 4-5 medium sized potatoes

• 250 g chicken fillet

• 2 tomatoes

• 1 lemon (squeezed)

• 3 small gherkins

• Bunch of chopped parsley

• 1/2 head of iceberg lettuce

• 1/2 cup of corn

• 1/2 onion (sliced)

• 4 tbs olive oil

• 2 tbs vinegar

• 1 tsp honey

• 1 tsp soy sauce

• Thyme, salt, pepper to season


𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡


Boil the potatoes and chop into cubes in a bowl, adding 1 tbs olive oil , 2 tbs vinegar, salt and pepper, honey, and chopped gherkins. Garnish with some parsley and mix well.


Chop the tomatoes, mixing with the sliced onion and half a cup of yellow corn in a salad bowl. Dress with 2 tbs of olive oil, thyme, salt, and pepper, half the lemon juice and mix well. Toss in the chopped iceberg lettuce and mix.


Marinate 250 grams of mini chicken fillet with salt, pepper, remaining lemon juice and a few drops of soy sauce. Panfry in 1 tbs of olive oil and cook on both sides for 8 to 9 min each. Serve with a sliced boiled egg.


𝑵𝒖𝒕𝒓𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒗𝒂𝒍𝒖𝒆𝒔 𝒑𝒆𝒓 𝒑𝒐𝒓𝒕𝒊𝒐𝒏:

536 Kcal / Carbohydrates 36g / Protein 44g protein / Fats 24g

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