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🍽️ Chicken with Rucola Marinade and Potato Salad

490 kcal · 30 min · 4 servings

Chicken with Rucola Marinade and Potato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the arugula (a type of leafy green) under running water.
  2. 2. Spin the arugula dry.
  3. 3. Set aside a small handful of arugula.
  4. 4. Place the remaining arugula in a tall container.
  5. 5. Pour in 2 tablespoons of cold water.
  6. 6. Blend the mixture into a smooth puree.
  7. 7. Rinse the chicken meat under cold water.
  8. 8. Pat the meat dry with a kitchen towel.
  9. 9. Cut the meat lengthwise.
  10. 10. Season the meat with salt.
  11. 11. Place the meat into the arugula puree.
  12. 12. Let the meat marinate in it.
  13. 13. Set the marinated side aside.
  14. 14. Clean the potatoes thoroughly.
  15. 15. Slice the potatoes into thin rounds.
  16. 16. Place the potato slices in a pot.
  17. 17. Cover them with salted water.
  18. 18. Bring the water to a boil.
  19. 19. Cook the potatoes over medium heat.
  20. 20. Let them cook for about 8 minutes.
  21. 21. Rinse the tomatoes.
  22. 22. Cut the tomatoes in half.
  23. 23. Clean the spring onions.
  24. 24. Remove the root ends.
  25. 25. Slice the spring onions into thin rings.
  26. 26. Heat 1 tablespoon of olive oil in a frying pan.
  27. 27. Cook over medium heat.
  28. 28. Add the tomatoes to the pan.
  29. 29. Add the spring onions.
  30. 30. Sauté the ingredients for about 2 minutes.
  31. 31. Season with salt.
  32. 32. Season with sugar.
  33. 33. Transfer the mixture into a bowl.
  34. 34. Clean the frying pan.
  35. 35. Drain the potatoes.
  36. 36. Let them steam dry for a moment.
  37. 37. Dice the pickles finely.
  38. 38. Keep the pickle juice.
  39. 39. Put mustard into a bowl.
  40. 40. Pour in 2 tablespoons of pickle juice.
  41. 41. Pour in 1 tablespoon of olive oil.
  42. 42. Mix the ingredients.
  43. 43. Season with salt.
  44. 44. Season with pepper.
  45. 45. Season with sugar.
  46. 46. Heat oil in the frying pan.
  47. 47. Cook over high heat.
  48. 48. Add the chicken with the marinade to the pan.
  49. 49. Sauté it for about 2 minutes.
  50. 50. Pepper the meat.
  51. 51. Cook the chicken over medium heat.
  52. 52. Let it cook for approx. 6 minutes.
  53. 53. Cover the pan.
  54. 54. Place the potatoes in a large bowl.
  55. 55. Add the tomatoes.
  56. 56. Add the spring onions.
  57. 57. Add the pickles.
  58. 58. Add the remaining arugula.
  59. 59. Add the dressing.
  60. 60. Mix everything well.
  61. 61. Season the salad with salt.
  62. 62. Season the salad with pepper.
  63. 63. Place the chicken on the plates.
  64. 64. Add the potato salad.
  65. 65. Serve the dish.

Nutrition per serving