Chicken salad with potatoes, green peas and hazelnuts
4 servings
80 minutes
Chicken salad with potatoes, green peas, and hazelnuts is a harmony of French cuisine flavors. Tender chicken fillet fried to a golden crust combines with aromatic sautéed onions, carrots, and celery. Velvety potatoes and fresh diced tomatoes add textural richness, while green peas bring a light sweetness. The key highlight is the nut sauce made from hazelnuts and yogurt that makes the dish exquisite and rich. This salad is perfect for both a light lunch and a festive dinner. It offers a rich yet delicate taste with nutty and vegetable notes, creating an impression of refined gastronomic pleasure.
1
Slice the chicken fillet and fry in olive oil until golden brown.
- Poussin fillet: 300 g
- Olive oil: 200 ml
2
Chop the onion, carrot, and celery, and sauté them in the oil left from frying the chicken. Add salt and pepper.
- Onion: 1 head
- Carrot: 1 piece
- Celery: 1 piece
- Olive oil: 200 ml
- Salt: to taste
- Ground black pepper: to taste
3
Boil the potatoes and slice them.
- Potato: 100 g
4
Cut the tomatoes into cubes.
- Tomatoes: 2 pieces
5
Combine meat with vegetables. Add green peas. Dress the salad with nut sauce.
- Poussin fillet: 300 g
- Onion: 1 head
- Carrot: 1 piece
- Celery: 1 piece
- Potato: 100 g
- Tomatoes: 2 pieces
- Green peas: 100 g
- Hazelnuts (forest nuts): 50 g
- Yoghurt: 50 g
6
To prepare the sauce, chop the hazelnuts and mix with yogurt. Add salt and pepper.
- Hazelnuts (forest nuts): 50 g
- Yoghurt: 50 g
- Salt: to taste
- Ground black pepper: to taste
7
Sprinkle the prepared salad with chopped greens.
- Fresh herbs: 50 g
