← All recipes

🥗 Crispy Chicken on Radicchio Potato Salad

388 kcal · 30 min · 4 servings

Ingredients

• 250 g small new potatoes
• 300 g leaf salad (e.g. arugula, Lollo bianco)
• 1 Radicchio
• 200 g green beans
• salt
• 500 g chicken breast fillet
• pepper (from the mill)
• 2 tbsp vegetable oil
• 3 tbsp white balsamic vinegar
• 4 tbsp sesame oil
• 2 tbsp sesame seeds

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring a pot of salted water to a boil.
3. 3. Cook the unpeeled potatoes in it for 20 to 25 minutes until tender.
4. 4. Wash the leaf salad and the radicchio.
5. 5. Spin the vegetables dry.
6. 6. Halve the radicchio and remove the hard core.
7. 7. Tear the radicchio leaves into bite-sized pieces.
8. 8. Tear the leaf salad into small pieces as well.
9. 9. Wash the beans and remove any strings.
10. 10. Blanch the beans for approx. 2 minutes in boiling salted water (cook briefly in boiling water).
11. 11. Remove the beans from the water.
12. 12. Rinse them under cold water to stop the cooking process.
13. 13. Let the beans drain well in a sieve.
14. 14. Wash the chicken breast fillets.
15. 15. Pat the meat dry with kitchen paper.
16. 16. Cut the chicken into 2 to 3 cm wide strips.
17. 17. Season the chicken strips with salt and pepper.
18. 18. Heat oil in a frying pan.
19. 19. Fry the chicken over high heat for 2 to 4 minutes.
20. 20. Whisk sesame oil and balsamic vinegar together for the vinaigrette.
21. 21. Finally season the vinaigrette with salt and pepper.
22. 22. Halve or quarter the cooked potatoes.
23. 23. Mix the potatoes with the leaf salad and the radicchio.
24. 24. Pour the vinaigrette over the salad.
25. 25. Plate the salad.
26. 26. Place the chicken strips on top.
27. 27. Sprinkle the dish with sesame seeds.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 388
• Protein: 35 g · Fett/Fat: 20 g · Carbs: 16 g