← All recipes

🍽️ Chicken Potato Salad with Cabbage

379 kcal · 30 min · 4 servings

Ingredients

• 500 g small new potatoes
• salt
• 200 ml dry white wine
• 1 bay leaf
• 0.5 tsp juniper berries
• 0.5 tsp peppercorns
• 2 chicken breast fillets (approx. 120 g each)
• 200 g young white cabbage
• 150 g celeriac
• 2 carrots
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 5 tbsp rapeseed oil
• pepper (from the mill)
• 1 tbsp chive rings

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for about 20 minutes until tender.
5. 5. Drain the potatoes and let them cool down.
6. 6. Pour the wine into a pot.
7. 7. Add the bay leaf, juniper berries, and peppercorns to the wine.
8. 8. Bring the spices in the wine to a boil.
9. 9. Rinse the chicken under cold water.
10. 10. Place the chicken on a steamer insert over the wine.
11. 11. Cover the pot.
12. 12. Steam the chicken for about 10 minutes until cooked through.
13. 13. Remove the chicken from the pot.
14. 14. Wash the cabbage thoroughly.
15. 15. Remove the core from the cabbage.
16. 16. Cut the cabbage into thin strips.
17. 17. Peel the celery.
18. 18. Peel the carrots.
19. 19. Cut the celery and carrots into thin matchsticks.
20. 20. Whisk the vinegar with the lemon juice.
21. 21. Add the oil to the vinegar-lemon mixture.
22. 22. Season the dressing with salt and pepper.
23. 23. Taste the dressing and adjust seasoning if needed.
24. 24. Place the cut vegetables in a bowl.
25. 25. Pour the dressing over the vegetables.
26. 26. Toss the vegetables well with the dressing.
27. 27. Let the chicken cool down slightly.
28. 28. Shred the chicken into thin strips.
29. 29. Chop the chives.
30. 30. Add the chicken strips to the vegetables.
31. 31. Add the chives to the salad.
32. 32. Mix everything well.
33. 33. Let the salad cool down.
34. 34. Distribute the cooled potatoes onto jars.
35. 35. Fill the cold salad onto the potatoes.
36. 36. Place the salad in the refrigerator for at least 1 hour.
37. 37. Let the salad marinate.

Nutrition per serving

• kcal: 379
• Protein: 28 g · Fett/Fat: 14 g · Carbs: 26 g