LIFE IS SHORT IT'S UP TO YOU TO MAKE IT SWEET

Serve this tasty salad with baked potato wedges to your family and they can enjoy their own bejeweled plate of summer!

Main

SUMMER CHICKEN SALAD WITH GRANA PADANO DRESSING AND POTATO WEDGES

image
Summer On A Plate

Colorful and tasty summer chicken salad with an easy peasy homemade grana padano dressing. Serve this salad with baked potato wedges and a generous sprinkle of pomegranate to your family for mouth-feel sensations and a touch of sweet, musty, and floral flavors. So they can enjoy their own bejeweled bowl of summer!

It’s summertime again, and we’re all looking to spend some time where we can soak up some sun, and perhaps hit the beach. The chances are that you’re searching for lean yet delicious recipes that are super easy to whip up. If that sounds like you, keep on reading.

This recipe for summer chicken salad with grana padano dressing and baked potato wedges will simply knock your socks off. It brings together fabulous ingredients and simple cooking techniques, creating a colorful chicken salad with baked potato wedges, pomegranate and a touch of summer flair.

It doesn’t matter if you’re a fan of making salads or not, this chicken salad recipe will treat your palate to a riot of flavors and aromatic notes that even the anti-salad foodie will enjoy.

You’re probably wondering what makes this summer chicken salad recipe stand out? At the core of the recipe is the charming grana Padano dressing. And the allure of this authentic Italian cheese lies behind its fantastic grainy structure married with incredibly sweet and savory flavors. For cheese lovers, grana padano is much akin to Parmesan Reggiano, but has a softer and milder taste.

More crucially, this savory cheese dressing is less complex and less pricey than its Reggiano cousin, making it a picture-perfect choice to add some refined but wallet-friendly sizzle to your summer dishes.

But that isn’t all to this vibrant colored chicken salad with pomegranate. It is also infused with crunchy little gem for an extra bite, as well as white balsamic vinegar and yellow bell pepper for a bit of zing. Best of all, a dash of pomegranate makes this summer chicken salad and baked potato wedges recipe to die for.

What’s more, you can whip this recipe in under an hour, although it can take longer or shorter depending on the thickness of the chicken fillets. Even better, you can add your choice of pepper or additional spices to make sure that everyone enjoys their own bejeweled plate of summer goodness!

What’s to Love about This Summer Chicken Salad Recipe?

*It’s an easy recipe with rewarding results and a refined taste. Chicken, grana padano, pomegranate and baked potato wedges have never tasted and looked better together!

*Fairly inexpensive ingredients, most of which are readily available in your kitchen

*A quick recipe so you can enjoy the taste of summer and get right back to having a blast

*Baked potato wedges + grainy grana Padano dressing + pomegranate + super fresh summer chicken = a match made in heaven

Stay tuned for more delicious inspiration and easy salad recipes that fit every sunny occasion.

  • SUMMER CHICKEN SALAD WITH GRANA PADANO DRESSING AND POTATO WEDGES
  • SUMMER CHICKEN SALAD WITH GRANA PADANO DRESSING AND POTATO WEDGES

WHAT

1 serving

9 oz / 250 g roseval potatoes

1 oz / 25 g grana padano - grated

1 head little gem

1/4 red onion

1/2 yellow bellpepper

1 teaspoon dried oregano

3.5 oz / 100 g chicken fillets

a small hand pomegranate to sprinkle

1 tablespoon extra virgin oliveoil

1/2 teaspoon white balsamic vinegar

1/2 teaspoon mustard

salt & pepper - to taste



HOW

Potato wedges:
  1. Wash potatoes thoroughly and slice into wedges.

  2. In a frying pan with lid: heat up some olive oil and bake potatoes with lid over medium high heat 25 - 35 min.* After 20 min, take lid off and let them bake for 10 min season with salt and pepper.

 Grana padano dressing:
  1. In a salad bowl: mix the extra virgin olive oil with the grana padano, white balsamic vinegar, mustard and 1 tablespoon of water per serving.

  2. Season with salt and pepper

Salad:
  1. Finely slice the red onion, the yellow bell peper in to cubes and the little gem in pieces. Add little gem to the salad bowl with the dressing.

  2. In a fryingpan: heat up olive oil over high heat. Bake bell pepper, dried oregano and onion 3 min. Add to salad bowl.

Chicken filets:
  1. Slice the chicken fillets in parts of the same size. In The same frying pan: heat up olive oil and bake chicken 6 - 8 min over medium high heat** Add salt & pepper to taste.

  1. Devide salad over the plates, place the chicken on top, sprinkle with pomegranate and serve with potato wedges.

NOTE

* Give the frying pan a shake regularly to prevent the potatoes from burning.

**The baking time is longer when the chicken fillets are thick.

0 shares

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *